Eating snails is not just for the French: This Cretan recipe for Hochlioi bourbouristi ("burbling snails") sees them fried and doused in vinegar.
Preparation & Cooking time: 1 1/2 hour + 6-12 min Serves: 4
Ingredients
1kg snails
500ml dry white wine
3 cloves garlic, peeled
1 bay leaf
Sea salt
All-purpose flour
70ml olive oil
150ml good quality vinegar
2 tbsp fresh rosemary
Salt and pepper to taste
Preparation
Soak the snails in a deep bowl of cold water for 1 hour, throwing out the ones that rise to the surface.
Drain and place in a deep saucepan over low to medium heat.
Add the wine and enough water to cover them.
Then add the garlic and bay leaf and simmer for 20-25 minutes, removing any scum that forms on top with a slotted spoon.
Set aside and let cool in the liquid.
Once they have cooled down, drain and sprinkle with coarse sea salt.
Have a large bowl of flour nearby.
Heat the olive oil in a pan over a high heat before flouring the snails quickly, shaking off the excess flour and placing them in the hot oil so that the shell’s aperture is facing down.
Fry for 2-3 minutes without moving them.
Sprinkle with salt and/or pepper to taste.
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