GREEK SNAILS, CRETAN STYLE, W/ VINEGAR OR TOMATOES
Make and share this Greek Snails, Cretan Style, W/ Vinegar or Tomatoes recipe from Food.com.
Provided by Kasha
Categories Greek
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- 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 redwine vinegar for each pound of snails.
- Remove from heat and stirconstantly 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.
- ---------SNAILSBRAISED WITH TOMATOES---------.
- Prepare the snails for cooking as directed above.
- In a deep, heavypan, 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 choppedfresh parsley per pound of snails.
- Stir over medium heat for afew minutes, then add a pound of peeled, chopped tomatoes for eachpound of snails.
- Cover and simmer for 30 minutes, or until the tomatoes are tender.
- Serve with fried potatoes and baby zucchini salad.
Nutrition Facts : Calories 409.9, Fat 32.8, SaturatedFat 4.8, Cholesterol 64.9, Sodium 97.2, Carbohydrate 6.7, Fiber 1.1, Sugar 2.4, Protein 21.7
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