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LOCATION: Recipes >> Greek >> Escargot 01

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Greek Snails, Cretan Style, W/ Vinegar or Tomatoes

wheat, flour and/or thyme
salt

1 lb snails
1/2 c olive oil
1/4 c red wine vinegar

1 lb snails
1/2 c olive oil
salt
1 onion; grated
1/4 c chopped fresh parsley
1 lb peeled, chopped tomatoes

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.

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