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                         SNAILS, PORTUGUESE STYLE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Small snails
   1       tb           Olive oil
   1       sm           Bunch dry oregano
   1                    Laurel leaf
   1                    Garlic clove, minced
   1       sm           Onion, peeled, quartered
                        Sal & pepper
                        Piri-piri peppers

  Try to obtain snails about 1/2" diameter. Starve them
  for 3 or 4 days to get
  rid of any toxic herbs they may have ingested. Wash
  snails in running water till all the slime is gone.
  Place them in a large pan and cover with water (2" or
  3" above snails). Add all the other ingredients. Cover
  the pan tightly.  Heat the water over a very slow fire
  so that snails have time to extend heads outside
  shells.
  
  Let boil slowly  for the first hour. Skim and simmer
  for another hour, Skim again and serve  warm in
  saucers, with a little of the cooking liquid. Use
  toothpicks or pins to extract snails from shell.  Dip
  small pieces of bread in the cooking liquid.
  Refrigerates well - use  any leftovers within a
  week. Suggested wines: Portuguese Vinho Verde, or a
  dry white wine.
  
  ~---
 


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