How to cook Italian Snails Milanese Style
- 2 1/2 pounds large snails
- 1 cup vinegar
- 3 tablespoons coarse salt
- 1 clove garlic
- 1/2 cup olive oil
- 1/4 cup butter
- 8 anchovy fillets, chopped
- 4 fennel seeds
- 3 tablespoons finely chopped parsley
- 1/2 onion, finely chopped
- 1 1/2 teaspoons all-purpose flour
- 1 1/4 cups dry white wine
- Freshly ground black pepper
- Pinch of nutmeg
- Scrub the snails' shells well under cold running water and leave to soak for an hour at a time in three changes of just enough cold water, vinegar, and coarse salt to cover them.
- Place in a saucepan, in just enough fresh water, vinegar and salt to cover, and cook for 10 minutes. Extract the snails from their shells and remove the black tract.
- Peel the garlic; crush it with the flat of a knife blade and saute briefly in the oil and butter for flavor; discard the garlic clove and add the chopped anchovies, fennel seeds, parsley and onion.
- Saute. Stir in the flour and add the snails, followed by the wine, a little salt, pepper and nutmeg.
- Simmer over moderate heat for about 1 hour, stirring occasionally.
- Return the snails to their shells, sprinkle with their cooking juices.
- Serve the Italian Snails Milanese Style very hot.
The Italian name for the Snails Milanese Style dish is Lumache alla Milanese
If fresh snails are unavailable, canned or frozen snails may be substituted. Preparation of fresh snails takes time, so start several days before you plan to serve them. Live snails must be starved for a period, to eliminate any poisonous substances they may have ingested: place the snails in a loose weave sack with plenty of bran. After 6 days discard any dead snails and extract the live ones from their shells. Rub them with salt or maize flour and rinse repeatedly to get rid of the slime; pull off the black visceral spiral and discard. (If you are using canned or frozen snails, drain them and continue from this point.)
This recipe for Italian Snails Milanese Style serves/makes: 4
The Italian Snails Milanese Style recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Snails
Preparation Method: Poached/Simmered