European Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Snails cretan style w/ vinegar or tomatoes

Servings: 1 --------

Ingredients:

• 1 lb Snails
• 1/2 c Olive oil
• 1/4 c Red wine vinegar ------------------------FOR SECOND RECIPE SERVING 1------------------------
• 1 lb Snails
• 1/2 c Olive oil Salt
• 1 Onion; grated
• 1/4 c Chopped fresh parsley
• 1 lb Peeled

Instructions:

chopped tomatoes The Greek gift for having a word for it applies richly to snails usually called "salingaria" on the mainland but "hohli" on Crete and "karaoli" on Cyprus. Hohli are a favorite Cretan food and the delicious cooking methods explain why. Snails are scrupulously avoided except in summer when they are considered safe to eat. Since snails absorb the odors and taste of foods on which they feed Cretans catch them after a rainfall put them in a covered container and feed them for several days on wheat flour and perhaps some thyme. Then the real fun begins. The amounts of the other ingredients in this recipe are based on a pound of snails. One pound of snails serves 1 or 2. 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 red wine vinegar for each pound of snails. Remove from heat and stir constantly 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. SNAILS BRAISED WITH TOMATOES Prepare the snails for cooking as directed above. In a deep heavy pan 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 chopped fresh parsley per pound of snails. Stir over medium heat for a few minutes then add a pound of peeled chopped tomatoes for each pound of snails. Cover and simmer for 30 minutes or until the tomatoes are tender. Serve with fried potatoes and baby zucchini salad. From: "The Food of Greece" by Vilma Liacouras Chantiles Avenel Books New York. Typed for you by Karen Mintzias

Web Standards & Support: