SAUTEED SNAILS

To clean and cook sea snails, boil for approximately 20 minutes in a pot of water. This will remove the sand and grit trapped inside the shell and cook the snail meat.

In a saucepan, heat up olive oil and sautà garlic and chili peppers.

Add snails, and then add wine and cook for a few minutes.

Add salt, parsley and toss together well. Serve immediately.

Provide guests with thin wooden skewers or sturdy toothpicks so that they can easily pick the snails out of the shells.

LEMON INFUSED MEATBALLS

Place ground beef, parsley, salt, pepper, parmigiano cheese, breadcrumbs, nutmeg, milk and extra virgin olive oil in a mixing bowl.

Mix all the ingredients together well.

Scoop mixture into the palm of your hands and form a meatball.

Flatten out the meatball so that it resembles a meat patty. Place the meat patty between two lemon leaves.

Repeat process until mixture is consumed.

Cook on a grill for a few minutes on each side. As they cook, the oils from the lemon leaves will infuse the meat patties with lemon flavour.

Use a tong to securely lift and turn over each meat patty so that it remains sandwiched between the two lemon leaves as it cooks.

Transfer the meat patties (still sandwiched between the lemon leaves) to a serving platter and serve immediately.

Your guests should discard the lemon leaves and eat the meat patties.