How to cook snails
Land snails or snails are edible and are highly appreciated especially in France and some Italian regions. They lend themselves to being cooked in various ways, for example Burgundy, stewed, Marche, Bordeaux etc.. a food rich in proteins, with a low caloric intake and rich in vitamins and mineral salts.
How to clean snails
Immerse the snails in a pan with water at room temperature and wait 10 minutes, the time for each snail to emerge from the shell, rinse the shells and proceed with deburring
. Immerse the snails for 40 minutes, large islands and half a glass of vinegar, turning them occasionally. In this way the snails will lose a lot of slime, which is why they will have to be rinsed several times until they no longer release their foam.
So let's see in detail how to cook snails.
How to cook snails
At this point, gastronomic tradition requires that they be left to boil in boiling water. Immerse the rinsed snails in a saucepan with cold water and light the heat.
From the start of boiling, wait 40 minutes, occasionally helping yourself with a slotted spoon to remove the residues on the surface and throwing them away. When you have finished cooking, the now softened mollusc will be easily removable from its shell.
At this point you can proceed with the creation of your recipe, for example a particularly tasty one is prepared by peeling cherry tomatoes previously cut and immersed in boiling water to facilitate their removal, then brown a clove in a pan with extra virgin olive oil. of garlic and chilli, then when the garlic is nice and golden you can remove it and add the tomatoes, leave to cook for about ten minutes and add chopped parsley and season with salt, mix a little more and then add the snails , let them flavor in the sauce for a few minutes and then add a glass of white wine. After cooking, plate and serve your snails.