Chochlioí or Snails Boumpouristoí
1 kg of chops
1 glass of red wine or screw
1 glass of wine flour (for all uses)
1 pot of wine oil
salt, pepper, rosemary
Salt the snails, flour them and put them in the hot oil for three minutes. Pour the rosemary, salt, pepper, mix them once and after two minutes we turn them off with wine. We let them take a boil and are ready for service.
In another version, make a mixture with pepper, salt, pepper, oregano, and garlic (if desired), fill the spout of the chochlioi with the mixture and roast them in the oil.