| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sicilian | Appetizers | 6 | Servings | |
INGREDIENTS
| 2 | lb | Land snails |
| Water | ||
| Salt | ||
| 2 | Cloves garlic finely chopped | |
| 1/4 | c | Olive oil |
| Freshly ground black pepper | ||
| 1/2 | c | Lemon juice |
INSTRUCTIONS
Serves 6 to 8. 1. There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily. 2. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking. 3. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally. 4. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend. 5. Drain the snails and serve hot with the sauce cold. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract. [From "The New York Times International Cookbook."] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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