Snails in Tomato Sauce

Snails in Tomato Sauce

Our Recipes

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

INGREDIENTS

  • 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

METHOD

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.

Serves 4