Preparation Method
First stage purging the snails
After collecting the snails, they must be purged for at least 15 days. Place them in a perforated bag or mesh sack with bran. Keep them in a dry and well ventilated place. During this time they should not be fed. The bran helps clean their digestive system naturally. Always ensure the snails are alive before cooking for safety and freshness.
Second stage washing and pre cooking
After the purging period, place the snails in a bowl of cold water and cover them for about one hour. This encourages them to come out of their shells. Wash them thoroughly several times, changing the water repeatedly until all dirt and mucus are removed.
Place the snails in a large pot filled with cold water. Add 6 whole cloves of garlic. Turn on low heat and let them warm gradually. When the snails start to emerge from their shells, add one glass of white wine vinegar and a generous pinch of salt. Continue cooking for about 20 minutes. Drain well and rinse under running water to remove any remaining impurities.
Third stage cooking in tomato sauce
In a large pan, heat extra virgin olive oil and add the remaining garlic cloves, sliced chili pepper, and peeled tomatoes. Season with salt and let the sauce simmer until it thickens and becomes rich and fragrant.
Add the pre cooked snails to the sauce and cook slowly for at least 30 to 40 minutes, allowing them to absorb all the spicy tomato flavors.
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