The vine-dresser’s “cassola”

This is the soup of summer, when there is an abundant production of vegetables, the garden products are particularly fragrant and when you add the taste of snails to the vegetables.
Blanch the snails for a couple of minutes. Then, in a saucepan, prepare a sautéed mixture of olive oil, garlic, chopped  parsley, fresh tomato pulp and chilli pepper.
Add the snails and vegetables cut into pieces and water.
Cook on a low heat for 45 minutes and, before turning it off, flavour with basil. Serve in  plates on a few slices of stale bread.
In ancient times, in the vegetable gardens and vineyards it was served on prickly pear leaves and, to taste it people used forks made of reed.

Ingredients (4 portions):
Kg 1 Snails
g 200 Peppers
g 200 potatoes
g 300 Aubergines
g 200 Turnip cabbage
g 200 Courgettes
g 200 Tomato pulp
dl 0,2 Olive oil
1 Garlic clove
Chilli pepper