Escargots in savore sauce with rosemary twigs.

In Cretan restaurants and «kafeneio» you will see them called «Hohli Boubouristi» which is the name in Cretan dialect.
One of the most favorite delicacies in Crete and famous now both in the rest of Greece and beyond our borders. Surely the most popular way of cooking snails, especially in the taverns (kafeneio) of the island as it accompanies successfully tsikoudia, beer and wine. Simple cooking and delicious result!

Ingredients Preparation
     1/2 kilo thick snails*.

Salt.

1/2 cup olive oil.

1 cup vinegar.

3-4 sprigs rosemary .

Boil the snails in salted water just a little bit to check if there are any dead ones (to remove).

Take them out of the pan and and clean them thoroughly.
Remove the membrane from mouth and shell
Rinse thoroughly and get rid of all saliva.

Spread salt in a pan
so as to completely cover the bottom.

Place the snails with the mouth downwards.

After 3-4 minutes,
drizzle with olive oil and mix well.

Fry 5-6 minutes
(Not more because you won’t be able to remove them from the shells)

Put the twigs of rosemary in the pan,
drizzle with vinegar and mix well.

Serve the snails on a plate with the sauce,
and one rosemary twig if we want.

* There are also the slim ones or «lianohohli» which are smaller and white.

Some secrets.

If we want before we add the vinegar we can spread some flour and mix for thicker sauce.
Or dip their mouths in flour before you put them in the pan.

Enjoy!!

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