Grape snails are the most popular gastropods, found in our territory. They can be found anywhere, including the courtyards. Most of them are found in the morning after the rain in a wet soil.
Villagers and farmers consider them as agricultural pests. However, these small creatures are consumed to cook different dishes and delicacies.
Deside tasty dich, there is a high protein content, low calorie content and a large number of nutrients in the meat of snails. They are recommended to include in the diet of pregnant and lactating women. Snails are also included in the menu of those, who are feasting.
Collection and preparation
The process of preparation is simple and long, comprising the following stages:
- preparation for fillet extraction;
- preparation of meat.
There is no need to go the restaurant to prepare meat from snails. They can be collected in forests and vineyards.
NB! Do not collect snails in the territories at the waste treatment facilities, industrial buildings, roads and other contaminated places.
As soon as snails have been collected, they have to carefully washed under the running water and put in a pan or other container to be covered, however, a small gap of air may be left.
Snails may be left there for three days. This period should be used to clean them, so they must be kept on a diet.
After cleaning, snails need to be washed, placed in a pan, poured with clean water and put on fire. Remove the pan from the heat when you saw the foam. Water should not boil. Thus, snails can be easily removed from the shell.
Now the fillet should be separated. It can be done with a knife.
Boil the fillet boiled twice with onion and spices (pepper, bay leaf) for about 50 minutes. Add fresh water before the second cooking.
Where to use the fillet?
Snail meat is implemented in soups, can be stewed with vegetables or used to cook French escargo delicacy (stuffed snails). This dish has a wonderful arome and may become a great decoration of the super.
Escargot receipt requires snail shells as well. They need to be cleaned from mucus, dipped in salted water, and carefully dried.
Make a creamy sauce from:
- dry white wine;
- pepper and salt.
This recipe is traditional. There are many forms and types of escargot with te use of numerous ingredients to underline their taste.
Crush all the componenet in a blender. Then, proceed to the preparation of the dish by putting a little sauce on the bottom of the shell. The next step includes putting one fillet and the sauce on top. To hold the shells steady, pour salt on the bottom of the baking sheet, then cover it with foil. Cook the escargot in the oven at 180 ° C for 10 minutes.
The dish can be served with a fresh white baguette.
Cooking restaurant meals at home is not difficult. The ingredients can be found in nature.