| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Portuguese |
Appetizers |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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