Snails, Sicilian Style Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Land snails,
Salt,
1/4 cup: Olive oil,
1/2 cup: Lemon juice,
Water,
2 each: Cloves garlic finely chopped,
Freshly ground black pepper,
Directions:
Serves 6 to 8.
1. There is a small membrane, known as an operculum, at the opening of
each snail. Use a toothpick to remove this membrane and it will come off
easily.
2. Place the snails in a basin and rinse thoroughly with cold water.
Drain and rinse once more in cold water that contains a generous amount of
salt. Rinse once more in cold water before cooking.
3. Add four quarts of cold water to a kettle and add the snails and
about three tablespoons salt. Bring slowly to a boil and simmer six
minutes, stirring occasionally.
4. Meanwhile, place the garlic and one teaspoon of salt in a small,
heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to
make a paste. Add the oil, pepper (to taste), lemon juice, and six
tablespoons cold water. Stir with a whisk to blend.
5. Drain the snails and serve hot with the sauce cold.
Note: To eat the snails, pull out the meat with a pick and dip them one
at a time in the sauce. The whole snail may be eaten, although the most
fastidious prefer to skip the soft after end of the meat, which is the
digestive tract.
[From "The New York Times International Cookbook."]
Source from luhu.jp
1. There is a small membrane, known as an operculum, at the opening of
each snail. Use a toothpick to remove this membrane and it will come off
easily.
2. Place the snails in a basin and rinse thoroughly with cold water.
Drain and rinse once more in cold water that contains a generous amount of
salt. Rinse once more in cold water before cooking.
3. Add four quarts of cold water to a kettle and add the snails and
about three tablespoons salt. Bring slowly to a boil and simmer six
minutes, stirring occasionally.
4. Meanwhile, place the garlic and one teaspoon of salt in a small,
heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to
make a paste. Add the oil, pepper (to taste), lemon juice, and six
tablespoons cold water. Stir with a whisk to blend.
5. Drain the snails and serve hot with the sauce cold.
Note: To eat the snails, pull out the meat with a pick and dip them one
at a time in the sauce. The whole snail may be eaten, although the most
fastidious prefer to skip the soft after end of the meat, which is the
digestive tract.
[From "The New York Times International Cookbook."]
Source from luhu.jp
Tags
Appetizers