Snails in Tomato SauceN X
A favorite Cretan dish is deep-fried (boubouristous) snails – a name inspired by the loud sizzle of moist snails tossed into hot oil.
Snails in Tomato Sauce – Hohlií
- 1 kg large snails
- 4-5 tomatoes
- 4 onions
- 500 gr small zucchini
- 300 gr potatoes, cut in four pieces
- 1/2 cup olive oil
- 1/2 cup vinegar
- 3 sprig rosemary
- 6 garlic cloves
- salt & pepper
Place the snails in a bowl of water to soften the outside and then scrape clean the shells.
Rinse well and leave to drain. Heat the oil in a pan and sauté the onions and garlic.
Add the tomatoes, vinegar, rosemary, salt, pepper and 1 cup of water.
Simmer for about 10 min before adding the snails.
Cook for a further hour.