Snails over Farro

Tender snails paired with black olives, red onion and sun-dried tomato and farro, finished with fresh oregano and parsley and a hit of dried basil. 1. Pat the snails dry and season with sea salt, dried basil. 2. Heat cooking spray in a heavy pan and braise the snails until it develops a deep golden crust, about 22 minutes. 3. Add black olives, red onion and sun-dried tomato to the pan and cook until just tender, stirring in fresh oregano and parsley for fragrance. 4. Cook the farro separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of salsa before serving hot.