24 medium or 48 small Escargots (Snails)
2 medium-sized tomatoes
1 green bell pepper
25-50 grams celery
50 grams butter
2 garlic cloves
0.2 grams saffron
thyme and sage
Remove the seeds from one green bell pepper.
Chop the tomatoes and the bell pepper, together with a piece of celery, coarsely, using a food processor for 5 seconds.
Melt the butter, add two pressed garlic cloves, saffron and generous pinches of thyme, sage and salt to the melted butter
Let stand for a few minutes, then add the chopped vegetables.
Place 24-48 snails (depending on size) in special snail porcelain ramekins with handles or simply in two individual gratin dishes and cover with the butter-vegetable mixture.
Cook in the preheated oven (500 oF, 260 oC) for 10 minutes or until the vegetables begin to turn slightly brownish.