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Catalan snails

  •  snails (as many as possible),
  • olive oil of cold pressing,
  • garlic, parsley,
  • black pepper,
  • large salt,
  • alioly sauce,
  • vinaigrette sauce,
2.5 4

Catalan snails

There are many countries, except France, that use snails as traditional food. Thus, they are very popular in Spain, where each city has its traditional recipe.

“Caracoles a la llauna”, traditionally prepared in the province of Lleida, Catalonia, is one of the most popular recipes of snails, cooked in Spain. For the preparation of Catalan snails, the following ingredients are required:

  •  snails (as many as possible),
  • olive oil of cold pressing,
  • garlic, parsley,
  • black pepper,
  • large salt,
  • alioly sauce,
  • vinaigrette sauce,

Catalan snails

Cleaning of snails is the first step. The preferred type is Helix Aspersa, which should be kept on a diet for a week. Then rinse the snails thoroughly or brush carefully with the broom, because this recipe presupposes the snails to be sucked. Clean shellfish with clean water and vinegar in order to remove the remaining parts of mud. As soon as the snails are baked, prepare the baking tray. Grease the bottom of the tray with oil and sprinkle with coarse salt. Lay the snails with their holes up. In order to prevent the snails from escaping, put more salt on them, as it will make them hide in their shells.Prepare the fire for cooking and bear in mind that it should be strong enough.

Catalan snails

Moreover, you can use both, oven and grill. Then place the tray with the snails into the preheated oven. In 5 minutes, take the snails away and add garlic and parsley on the top of the snails. Place them into the oven for 5 minutes more. Finally, take the snails away and spray them with ground black pepper and oil to prevent them from drying. Remember that the snails are prepared as soon as their meat gets golden color, but watch not to burn the escargot. Alioli and vinaigrette sauces are traditionally served with the snails. The Helix Aspersa or Helix Lucorum, but not grape snails are traditionally used for this recipe, as they inhabit t forests and coast of Catalonia.

Catalan snails

 

 

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