BASIC PREPARATION OF SNAILS
Place a piece of bread previously soaked
and squeezed, or optionally two handfuls of flour, on the bottom of a wicker
basket – or a bucket, but in this case pay attention to the passage of air -.
Put the snails in this container, cover with a lid and let them rest for 48
hours.
Fill a large
bowl with cold water, a glass of vinegar, two handfuls of salt. Rinse the
snail, moving them into the water. They would produce foam. Change the water –
always with the same quantity of vinegar and salt – several times until the
snails will not produce any more foam: it would take about one hour. Rinse them
the last time under the running water.
Put the snails
in a big pot; over them pot with cold water; add the usual amount vinegar and salt. Bring to boil and cook 20
minutes.
Drain and
rinse them under the running water to cool.
Extract the
molluscs from the shells with a toothpick or a thin fork. Eliminate the final
dark part (the intestine) of them. Rinse again in water and vinegar.
At this point the snails can be prepared according the
various recipes
LUMACHE DI SAN GIOVANNI
SNAILS FOR
SAINT JOHN DAY
Ingredients for 4:
48 snails
80 gr ( 6 tbs)
extra virgin olive oil
2 garlic
cloves
4 salted
anchovies, de-boned and minced
500 gr ( 1.1
lb ) canned tomatoes
red chilli
pepper
½ tbs minced
fresh mint
salt
fresh ground
pepper
Brown the
whole garlic in the olive oil in a large pan. Take it off and add the
anchovies, pressing them with a wooden spoon until they melt.
Add the pureed
tomatoes, salt and pepper. Stir and cook to reduce shortly.
Add the mint
and the hot chilli pepper.
Add the
snails, previously prepared as above. Cook on low heat for 30 minutes, adding
hot broth if necessary.
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