Well yes, I already told you, my Double and I are great fans of SNAILS!!!!
Of any size, of any variety and cooked in any way... in short..... WE LOVE SNAILS!!!
For some time I had read about snails cooked as if they were a meat stew, with potatoes, onions and a bit of sauce..... this was the right opportunity!!!!
Imagining them extremely tasty, I made sure that their flavor did not dissipate and therefore I used my wonderful Taijine , created by hand with excellent raw materials.
Naturally, I boiled them first, over a very low heat, to let them come out of the shell, and I drained them well.
Then, in the taijine tray I prepared a sauté with plenty of onions and olive oil, I briefly browned the diced potatoes and added a few spoonfuls of tomato sauce.
I seasoned with salt and chilli (plenty) and added the boiled snails.
I covered and cooked, over very low heat, for about 1\2 hour, checking that there was enough sauce and stirring every now and then....... DIVINEEEEEEE!!!!
Naturally, I boiled them first, over a very low heat, to let them come out of the shell, and I drained them well.
Then, in the taijine tray I prepared a sauté with plenty of onions and olive oil, I briefly browned the diced potatoes and added a few spoonfuls of tomato sauce.
I seasoned with salt and chilli (plenty) and added the boiled snails.
I covered and cooked, over very low heat, for about 1\2 hour, checking that there was enough sauce and stirring every now and then....... DIVINEEEEEEE!!!!
I'm not telling you how good it is!!!! both the snails so fleshy and sweet, and the potatoes and onions.... with that sauce which, collected from the cone-shaped lid of the taijine, did not disperse even an atom of flavor and taste!!!! I know... you're already salivating...... so let's move on to the recipe!!!!
Ingredients:
- 1 kg of large, already purged snails
- 4 large potatoes, peeled and chopped
- 2 large onions
- organic extra virgin olive oil
-1\2 teaspoon of ground chilli pepper
- 5 juniper berries
- 1 clove of garlic
- 2 bay leaves
- 1 tablespoon of sage and rosemary leaves
- 1 sprig of fresh parsley
- Pachino cherry tomato sauce
- 1\2 glass of water
- 1 kg of large, already purged snails
- 4 large potatoes, peeled and chopped
- 2 large onions
- organic extra virgin olive oil
-1\2 teaspoon of ground chilli pepper
- 5 juniper berries
- 1 clove of garlic
- 2 bay leaves
- 1 tablespoon of sage and rosemary leaves
- 1 sprig of fresh parsley
- Pachino cherry tomato sauce
- 1\2 glass of water
Method:
- wash the snails well, changing the water
- wash the snails well, changing the water
- insert the snails with a handful of salt and a glass of vinegar and leave them to drool for 30 minutes, stirring them from time to time
-rinse well under running water
- place them in a large pan with cold water, without salt (it will be added after boiling) and bring to the boil very slowly, over a very low heat
- add 2 tablespoons of salt and leave to boil for 20 minutes
- drain well and set aside
- prepare the sauté in the taijine tray with 1\2 glass of extra virgin olive oil, the onions, a very finely chopped clove of garlic and the chilli pepper, the fresh parsley, the juniper berries and the aromatic herbs and the leaves of 'laurel
- brown on low heat for a few minutes
- add the peeled and cut potatoes
- brown these too for a couple of minutes
- add 4 tablespoons of ready sauce and season with salt
- add 1\2 glass of water
- add the snails and two tablespoons of water
- cover with the lid and cook, over very low heat, for 1\2 hour, checking every now and then the juices that form both with the sauce, with the water released by the snails, and with the condensation that forms inside the cover
- mix
when cooked, serve hot with homemade bread
- place them in a large pan with cold water, without salt (it will be added after boiling) and bring to the boil very slowly, over a very low heat
- add 2 tablespoons of salt and leave to boil for 20 minutes
- drain well and set aside
- prepare the sauté in the taijine tray with 1\2 glass of extra virgin olive oil, the onions, a very finely chopped clove of garlic and the chilli pepper, the fresh parsley, the juniper berries and the aromatic herbs and the leaves of 'laurel
- brown on low heat for a few minutes
- add the peeled and cut potatoes
- brown these too for a couple of minutes
- add 4 tablespoons of ready sauce and season with salt
- add 1\2 glass of water
- add the snails and two tablespoons of water
- cover with the lid and cook, over very low heat, for 1\2 hour, checking every now and then the juices that form both with the sauce, with the water released by the snails, and with the condensation that forms inside the cover
- mix
when cooked, serve hot with homemade bread
Friend's recipe: Mimma Morana
