Bubbouristoi snails — Cretan-style sautéed snails
Bubbouristoi snails — Cretan-style sautéed snails
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Bubbouristoi snails — Cretan-style sautéed snails
Υλικά
- 600 g. cleaned snails
- 60 g coarse sea salt, for the pan
- 100 ml cup extra-virgin olive oil
- 2 garlic cloves, coarsely chopped
- 1–2 sprigs fresh rosemary
- 3½ tbsp. red wine vinegar
- Fleur de sel, for finishing
Εκτέλεση
Rinse the snails very thoroughly and check them one by one.
Heat a large skillet over medium-high heat and spread the coarse salt evenly over the bottom. Arrange the snails in the skillet with the opening of the shell facing downward, so they remain in place.
Allow the snails to cook over the salt. As they cook, they will gradually release their natural juices and form some foam. Stir them occasionally until they have released all their liquid and the skillet is completely dry.
Once the skillet is dry, add the olive oil, chopped garlic, and rosemary. Sauté the snails in the flavored olive oil, allowing them to absorb the aromas of the garlic and rosemary.
Deglaze the skillet with the vinegar and continue cooking for a few minutes, gently shaking or stirring the skillet so the olive oil, vinegar, and aromatics coat the snails and penetrate the shells.
Remove from the heat and transfer the snails to a deep serving dish. Drizzle with some of the aromatic olive oil from the skillet and finish with a little fleur de sel and fresh rosemary.
Serve immediately with crusty bread to soak up the flavorful olive oil. To eat the snails, use a toothpick to remove the meat from the shell.
Thoroughly cleaning the snails is essential. After rinsing them, check each snail individually and discard any that do not move or respond.
