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Fried snails

Helix pomatia snails – 1 kilo

  • Olive oil 1 glass
  • Grape vinegar 70 ml
  • Dry rosemary 1 table spoon
  • Fresh rosemary
  • Salt or iodine-treated salt 4 – 5 table spoons
1,5 2-3

 Fried snails

Mollusks, like any other product, must undergo treatment before tasting. There are a lot of ways to boil them in aromatic herbs, marinate in wine and spices, stew in butter and mustard, put into deep frying and, of course, bruise on the grill. Variants of a combination of tastes are more, from their enumeration darkens in the eyes and the appetite awakens. How to cook fried snails for them?fried-snails

We will take the Cretan technology as the basis of cooking this dish. As a result, it will be quite fast, incredibly original and gastronomically elegant.

Greek and Cretan cuisine differ from others with their pronounced notes of the Mediterranean: fragrant olive oil, rich selection of spices, seafood smelling of the ocean, snails collected in the mountains, fine wines and more. So the myths, the combination of spices with certain products, lose their relevance. How could we think that rosemary, used as herb to meat, can specify the taste of snail fillet?

To prepare the Cretan recipe of “Helix Pomatia, fried in olive oil in Rosemary”

Helix pomatia snails – 1 kilo

  • Olive oil 1 glass
  • Grape vinegar 70 ml
  • Dry rosemary 1 table spoon
  • Fresh rosemary
  • Salt or iodine-treated salt 4 – 5 table spoons

fried-snailsFor preparation of this recipe, only live snails are used. The islanders call them “cohley”, so you will not need a marinade. But before using them for food, you will need clean these gastropods from all kinds of mud. Cretan cooks feed snails with flour and spices in two or three days before cooking. This additionally cleans the fillets and saturates the fragrance. After that, wash them in cold water, so that mud remains neither on the shell, nor on the meat. It will cheer and force the snail to fully reveal the leg.

Warm up the saucepan or frying pan with thick walls. Add salt (if iodized, then the dish will have a pronounced sea note) on the bottom of the frying pan. Warm the saucepan up well and lay out the kohl, with a foot down. Do not be afraid to make the dish too salt. Snail fillet will take as much as they need. This technology of roasting dries the meat, while the salt takes away the moisture. Keep on medium heat until the snails cease to hiss. The next step lies in removing the salt from the saucepan and adding some olive oil.

The more fragrant it will be the better. Let the oil warm up for about 5 minutes. Then sprinkle it with dry rosemary and water with grape vinegar (you can replace it with wine). At this stage you need to be more careful, as vinegar can catch fire.

fried-snails

When all the flavors are opened, you can remove the dish from the fire in five to seven minutes, then putting a sprig of fresh rosemary into the oil. This Cretan masterpiece can be served in two variations:

The first is to lay out cohley in shells on a flat dish, pouring the fragrant sauce that occurred out during cooking and accompany the dish with a glass of white dry Aligote or Pino.The second variant is to simplify the task for those for whom this delicacy is intended. Namely, you can extract the fillet from the shell by separating the leg from the stomach. Lay the fillet in a deep plate with wide edges, pour over the cooled sauce, decorating with a fresh branch of rosemary. The taste and richness of the aroma can be complemented with the glass of sparkling wine Brut.

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