Sunday, July 1, 2007
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.
Courgettes, aubergines, potatoes
1 kg ground meat
1 cup olive oil
1 glass wine
1-2 table spoons tomato paste
3 eggs, 1 cup grated cheese, salt, pepper, breadcrumbs
Cream: 8 tablespoons flour, 4 tablespoons butter,2 lb milk, 2 eggs, salt, pepper, nutmeg.
Saute the onion and ground meat in oil, douse with wine, add tomato paste thinned in water and bake the ground meat. Beat the eggs and mix with cheese and breadcrumbs. Slice courgettes, aubergines, and potatoes; heat oil in a frying pan and fry all until slightly brown. (We can bake the preparation in the oven in olive oil. This way the moussaka is much lighter for the stomach.
Also, we can use only aubergines or only courgettes). Butter a baking dish and sprinkle breadcrumbs. Put one layer of potatoes into the dish, cover with half the mixture; place courgettes, and mixture again. Creme preparation: heat butter, add flour, stir and bake until slightly brown. Add milk and stir until coagulation.
Finally, pour the eggs, add salt, pepper and the nutmeg. Cover the surface of the dish with the creme, sprinkle cheese and bake the moussaka in the oven until slightly brown.