How to cook land snails complete recipe
Here's how to cook land snails, complete recipe from harvest to table... my way, that is, out of the shells. Since my husband really likes land snails, I have always been very careful to maintain the family recipe over time and all the advice I was given for bringing such a particular dish to the table. These medium-sized snails, with amber or brown striped shells and pale meat, are excellent and can be cooked with this recipe. They are washed well and then placed in a steel container with one or two glasses of vinegar and one or two handfuls of salt and turned well so that the shells are cleaned. Proceed with a generous and repeated rinsing. At this point the snails are ready to be boiled.
- Difficulty Medium
- Low cost
- Preparation time 4 days
- Cooking time 1 Hour 10 Minutes
- Servings 2 people
- Italian cuisine
Ingredients for cooking land snails
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400 g snails (shelled)
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250 g peeled tomatoes
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50 ml dry white wine
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1 clove red garlic
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1 sprig of wild fennel
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1 chili pepper
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5 tablespoons extra virgin olive oil
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salt to taste
Instruments
- Pot
- Casserole
- Stove
Procedure for cooking land snails
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Place the snails in a container so that they have about four inches of water on them and place them on the stove over low heat. When they are all out, raise the heat and leave to cook for 20 minutes or 30 minutes depending on the size, starting from the boil. Once this is done, drain them. Remove all the snails from the shell, leaving the dark part inside. Once you have finished removing them, rinse them quickly. Now the snails are ready to be cooked as desired.
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Place the snails, oil, tomato, fennel, garlic, chilli pepper and wine, all raw, in the pan and cook over medium-low heat with the pan partially covered for about 30 minutes, stirring occasionally. If the sauce thickens too much, add a few ladles of hot water. That's all for cooking land snails.
Source: https://blog.giallozafferano.it
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