1 onion
3-4 ripe tomatoes
1 cup of oil and cooking oil for frying
1 cup of wine
Fennel, salt, pepper
Cream:
1 cup of milk, 3 teaspoons of butter, 4 tablespoons of flour, 2 egg yolks, Half a cup of grated cheese, Bread crumbs
Preparation:
Cut the potatoes and courgettes into thin slices and sauté. In a large pan make a layer half of the potatoes in a line and half of the courgettes in another line. Prepare the escargot by boiling, straining and cleaning them. Break the back sides to be able to remove the whole part from the shell. Sauté the escargot with finely chopped onions in a large pot. Add some mashed tomatoes, fennel, wine, salt and pepper. Cook for half an hour and then pour the mixture on top of the potatoes and courgettes and prepare the cream. Pour the butter and milk in a pot. In another pot empty the tomato sauce, flour, the slightly beaten egg yolks and some salt. Then pour in the first pot and boil until the cream thickens always stirring. Take off from heat, add the cheese and pour evenly in the escargot pan. Cook at medium temperature until it is golden brown and there is a crust on top.