HOW TO COOK LAND SNAILS.

Land snails , whose more correct name would be snails, are distinguished from snails proper because they have a shell.

The meat of these snails, very tasty , can be used in the kitchen and are the basis of various delicious preparations .

After having carefully purged , shelled , cleaned of slime and removed the intestine , the snails are ready for cooking. Remember to save the shells , which you will need in some preparations.

How to cook land snails perfectly?

Cooking land snails: first phase

Boiling

Preliminary boiling of land snails is recommended for any recipe you want to prepare, because it makes the meat more tender .

Ingredients

• vegetable broth (prepared with celery, carrot and onion)
• salt
• black pepper
• extra virgin olive oil
• parsley
• chili

Preparation

Place the broth in a pan and add salt and pepper . If you want to use meat or stock cube broth, which are tastier than vegetable broth, adjust by adding less salt and, perhaps, omitting the pepper.

Bring the broth to the boil and when it starts to boil , add the snails and let them cook for about 30 minutes . The cooking time may vary slightly depending on the size of the snails.

Once cooked and drained, your land snails are ready for the next cooking or, if you prefer, you can enjoy them like this, simply boiled, seasoned with oil , salt , parsley and, if desired, a little chilli pepper .

Cooking land snails: second phase

Once the snails have been boiled, you can proceed to the second phase , adopting the cooking method you prefer.

Cooking on the griddle

Ingredients

• salt
• pepper
• extra virgin olive oil

Preparation

Clean the snail shells by boiling them in water and lye . Then, rinse them and let them drain and dry.

Place a snail in each shell, season with salt and pepper and pour a drizzle of extra virgin olive oil .

Place the snails on the plate with the shell facing upwards and let them cook for a few minutes . It is important that the plate is not very hot, because the snails must cook slowly .

Once ready, enjoy your land snails piping hot , removing them from their shells with wooden toothpicks or small forks.

Stewed cooking

Ingredients

• 2 cloves of garlic (per 1 kg of snails)
• White wine
• tomato sauce
• extra virgin olive oil
• salt
• pepper

Preparation

Crush the garlic and fry it in a pan with extra virgin olive oil. Then remove it and put the snails in the pan.

Add the white wine and, when it has evaporated, add the tomato sauce . Season everything with salt and pepper and leave to cook for about 1 hour . Then, plate and serve your snails.

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Frying

Ingredients

• seed oil
• Flour
• egg
• breadcrumbs
• salt
• pepper

Preparation

Remove the snails , already blanched, from their shells.

On a plate , beat the egg with salt and pepper. Flour the snails, dip them in the beaten egg and then in the breadcrumbs .

Fry the snails in plenty of oil and serve hot .

Baking

Ingredients

• breadcrumbs
• grated pecorino
• garlic
• parsley
• black pepper
• extra virgin olive oil
• White wine

Preparation

Arrange the snails on a baking tray and sprinkle them with chopped garlic and parsley , with the bread and grated pecorino and a little ground black pepper .

Season the snails with extra virgin olive oil and, if you want, even a little white wine .

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