Classic Maltese Bebbux (simmered snails)

Preparation

1. If using fresh snails, ensure they are thoroughly cleaned and pre-boiled according to standard practice for snail preparation. For pre-cooked snails, rinse them well.
2. Mince the garlic, chop the onion, marjoram, and rosemary.

Cooking the Bebbux

1. Heat olive oil in a large pot or deep pan over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
2. Stir in the minced garlic, fresh marjoram, rosemary, and chilli flakes. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Add the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
4. Pour in the white wine and bring to a simmer, scraping any browned bits from the bottom of the pan. Let it reduce by half, about 5 minutes.
5. Add the canned chopped tomatoes and vegetable broth (or water). Bring the mixture to a gentle boil, then reduce heat to low, cover, and let it simmer for 15 minutes.
6. Stir in the pre-cooked snails. Cover and continue to simmer for another 20-30 minutes, allowing the flavors to meld and the sauce to thicken slightly. The longer it simmers, the richer the flavor.
7. Season with salt and black pepper to taste. Adjust herb quantities if desired.

Serving

1. Serve the Classic Maltese Bebbux hot, often with plenty of crusty Maltese bread to soak up the delicious garlic wine sauce.