One of the most famous recipes made in Crete.
- 1 kg snails
- 150 g vinegar (from grapes)
- 150 g of olive oil
- 1.5 - 2 tbsp salt
- 20 g rosemary
- We take the snails after we have done it preparation them and put them in the pan.
- Add the olive oil and let them drain. Saute for about 15 minutes. Once almost all their liquids are gone, quench them with the wine, and add the rosemary and the salt. We must say that salt must sting because it is a snack that should accompany our accompanying drink.
- A variation they make in our Crete is to place them in the pan with the opening facing down. Leave them for about 15 minutes and at the end mix them to warm them up everywhere.