Snails, cretan style, w/ vinegar or tomatoes
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Snails, cretan style, w/ vinegar or tomatoes
  Snails    Vinegar    Tomatoes    Greek    Appetizers  
Last updated 6/12/2012 12:56:01 AM. Recipe ID 18050. Report a problem with this recipe.
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      Title: Snails, cretan style, w/ vinegar or tomatoes
 Categories: Greek, Appetizers
      Yield: 1 servings
 
MMMMM---------------------TO PREPARE SNAILS--------------------------
           Wheat, flour and/or thyme
           Salt

MMMMM----------------FOR FIRST RECIPE, TO SERVE 1---------------------
      1 lb Snails
    1/2 c  Olive oil
    1/4 c  Red wine vinegar

MMMMM----------------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, 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
 




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Recipe ID 18050 (Apr 03, 2005)

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