Stewed ground snails
I’m still in the experimental stage and this is the result of a mix of recipes for cooking snails.
You can serve this dish as an alternative aperitif or as a second course.
I must be honest, the big challenge with snails is the cleaning, but once you followed the procedure below, the cooking is really easy.
Once cleaned they look like this:
For cleaning I suggest you pass them under running water at least a dozen times. Once done, leave them to purge for 10 minutes in plenty of water with salt (an handful) and vinegar (two large spoons). Done that, you can proceed to boil them for 20 minutes in water and salt (an handful). Then drain the snails and put them in a large frying pan with the Evo, a chili, a dozen mint leaves and plenty of oregano to stir fry. Let them cook for about twenty minutes, adding half a glass of white wine and the chopped tomatoes after 10 minutes.
I served them with toasted bread.