Snail meat is considered an exquisite delicacy, which not only has an original taste, but is also very useful for men's health. For the first time, snails hit the table in Ancient Rome, then the dish gradually began to spread and today it appears on the menu of restaurants and is even prepared at home by amateur chefs.
Grape snails with garlic sauce
This recipe for snails is the classic way to cook them.
Ingredients:
- snail meat - 200 g;
- butter - 200 g;
- lemon - 2 pieces;
- garlic - 5 cloves;
- ground black pepper;
- salt;
- parsley.
Defrost the grape snails, fry in oil with the addition of salt. In a separate handy container, make a garlic sauce with finely grated garlic, butter, lemon juice, salt, pepper and finely chopped parsley.
Put the resulting garlic oil in portioned forms, put one snail on top and bake in the oven for 3-5 minutes at 180 ° C.
Snails in shells with cheese
If store snails do not attract you with their appearance and you are eager to get "raw materials" with your own hands, you will have to go to collect the snail harvest. If grape snails are found in the territory where you live, it will be enough to go to the park or garden in the morning. After collecting the required amount, rinse them thoroughly in running water, removing debris and sand.
In a five-liter plastic canister, make several holes for air to enter, pour semolina into the container and transfer the snails. For 3 days, the snails will completely empty their ventricles and will be ready to cook.
Before cooking, thoroughly rinse them from semolina, transfer to a saucepan with water and put on high heat. The water in the pan should heat up as quickly as possible, but make sure that it does not boil, remove from heat if foam forms on the surface. Otherwise, it will be difficult to retrieve the snails from the shells.
Using a knife, pull the snails out of the shells, cut off the stomach from the carcass, leaving only the fillets. Pour cold water into a saucepan, put the snail fillet and cook for 40-50 minutes. Add peeled onion, Mediterranean herb mix, and allspice to taste. After 40 minutes, drain the broth, pour in clean water, add fresh onion and spices, cook for another 40 minutes. Place empty sinks in a separate container of salt water and cook for 40-50 minutes.
To prepare the filling, grind the onion, a bunch of dill and 6 large chives with a blender. Add 200 g of butter to the resulting mass and mix until a homogeneous consistency is obtained.
Rinse the sinks with cold water and pat dry on a towel. Place a small amount of butter filling, one snail fillet in each shell and cover everything with a layer of oil. After filling all the shells, pour 2 cm of salt into a baking sheet, cover with foil and place the snails with the hole up, sprinkle with cheese on top of the hole and bake for a quarter of an hour at 180 ° C.
