The snails

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Its nutritional value begins with references to ancient Greece which they had in their diet, even in medicine since Hippocrates mentions his mucus for cell regeneration.

Nowadays it has a great response in groups of healthy eating and diet as it is rich in protein, low in fat and caloric value and rich in ω3 and ω6.

It is no coincidence, then, that it holds a leading position in restaurants worldwide but also in the preferences of the greatest chefs.

There are many varieties of snails, of which only 3-4 varieties are for consumption.

In Greece we usually meet Cretans which are full and tender.

Their preparation is necessary before the preparation of our food. There are many methods of purification (of fasting). Some people put them in flour for 2-3 days, in rice, in spaghetti and even in dough. We must understand that in order to clean the snail, we must follow its natural process. When the snail feels that the humidity of the atmosphere is falling, it eliminates what is inside it and secretes a calcareous substance in which it plugs the opening of the shell in order to preserve it. So the snails that have been sealed are completely safe because they have eliminated their substances from inside. Otherwise we can put them in a very well ventilated place away from sun and light for 3-4 days to do this process normally.

How do we know that a snail has gone through this cleaning process but when we are in a restaurant? The snail consists of two parts, the fillet and the tail. The tail of the snail (at the end pulling it when we take it out) is the storage place of the snail's impurities. If we try it and it makes us sad, it means that the snail has not undergone the cleaning process (fasting) and contains many dangers due to unknown origin (mountains, fields, etc.)

When they are clean (fasting) we must wash them well and boil them for 3-4 minutes. This 'sudden death' for them, is widespread abroad, for a more dignified death. It also helps us to cook them faster and we can at this stage if we want to freeze them to prepare them another time.

In Greece we will see them cooked live in the pan (buds) with salt and rosemary but also stew.

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