Greek Snails, Cretan Style, W/ Vinegar Or Tomatoes

Total Time: 1 hr 15 mins Preparation Time: 5 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 7
• wheat
• flour
• thyme
• 1 lb snail
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 lb snail
• 1/2 cup olive oil
• salt
• 1 onion, grated
• 1/4 cup chopped fresh parsley
• 1 lb peeled chopped tomato

Recipe

• 1 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.
• 2 pour hot water over them to cover and bring to a boil.
• 3 add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam.
• 4 drain the snails, then wash in cold water and drain again.
• 5 in a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails.
• 6 add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil.
• 7 pour in 1/4 cup redwine vinegar for each pound of snails.
• 8 remove from heat and stirconstantly for a few minutes.
• 9 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.
• 10 ---------snailsbraised with tomatoes---------.
• 11 prepare the snails for cooking as directed above.
• 12 in a deep, heavypan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails.
• 13 cover, lower the heat, and cook for 10 minutes, turning once.
• 14 add a grated onion and 1/4 cup choppedfresh parsley per pound of snails.
• 15 stir over medium heat for afew minutes, then add a pound of peeled, chopped tomatoes for eachpound of snails.
• 16 cover and simmer for 30 minutes, or until the tomatoes are tender.
• 17 serve with fried potatoes and baby zucchini salad.