Greek Snails, Cretan Style, W/ Vinegar or Tomatoes
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
7
ingredients
- wheat
- flour
- thyme
- 1 lb snail
- 1⁄2 cup olive oil
- 1⁄4 cup red wine vinegar
- 1 lb snail
- 1⁄2 cup olive oil
- salt
- 1 onion, grated
- 1⁄4 cup chopped fresh parsley
- 1 lb peeled chopped tomatoes
directions
- First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them.
- Pour hot water over them to cover and bring to a boil.
- Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam.
- Drain the snails, then wash in cold water and drain again.
- In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails.
- Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil.
- Pour in 1/4 cup redwine vinegar for each pound of snails.
- Remove from heat and stirconstantly for a few minutes.
- Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course.
- ---------SNAILSBRAISED WITH TOMATOES---------.
- Prepare the snails for cooking as directed above.
- In a deep, heavypan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails.
- Cover, lower the heat, and cook for 10 minutes, turning once.
- Add a grated onion and 1/4 cup choppedfresh parsley per pound of snails.
- Stir over medium heat for afew minutes, then add a pound of peeled, chopped tomatoes for eachpound of snails.
- Cover and simmer for 30 minutes, or until the tomatoes are tender.
- Serve with fried potatoes and baby zucchini salad.
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