Sunday, July 1, 2007

How to cook: Fried snails in oil and rosemary

Called: Boubouristoi

Clean snails thoroughly; select a frying pan large enough to hold then, add ½ cup of olive oil per pound of snails and then a thin layer of salt. Heat olive oil and salt to the boiling point and place snails face down ("bouboura") and fry for 10 minutes, turning them carefully with tongs to avoid spattering oil. Add vinegar and rosemary and allow snails one more minute on fire before removing pan. Snails are now ready to serve along with the oil and ingredients of the pan.