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Author Topic: Snail Stew  (Read 5141 times)
Full Member
Posts: 174

« on: October 30, 2007, 10:57:36 AM »

1 pound large snails
1/4 cup extravirgin olive oil
1/4 pound small white stewing onions or pearl onions, whole
8-10 plum tomatoes
2 to 3 garlic cloves finely chopped
1 large bay leaf ripped
1 cinnamon stick
Freshly ground pepper, to taste
1/2 to 1/4 cup water
1/2 cup finely chopped fresh parsley
1/4 cup dry red wine

1. Clean and prepare snails.

2. In a large heavy skillet, heat olive oil and saute onions until translucent, 3 to 5 minutes, stirring frequently with a wooden spoon.  Add snails and saute 2 to 3 minutes, stirring occasionally.

3. Add tomatoes, garlic, bay leaf, cinnamon, salt, pepper, and half cup water to skillet. Cover and simmer over low heat for 25-30 minutes, adding more water during cooking, if neccessary. About 5 minutes before removing snails from heat, add parsley and wine and continue to simmer, covered. Remove from heat and serve hot over rice, if desired.

Yield: 2 to 4 servings

Very tastey
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