How to cook Italian Snails with Garlic and Wine
- 2 1/2 pounds large snails
- Corn meal
- 1/2 cup olive oil
- 5 cloves garlic
- 2 to 3 tablespoons chopped parsley
- 1 cup dry white wine
- Freshly ground black pepper
- Wash the snails well, and add them, still in their shells, to a large saucepan of boiling water; cook for 10 - 15 minutes. Drain; extract each snail with a fork. Remove the dark intestinal tract formerly at the top of the shell.
- Sprinkle the snails with plenty of corn meal and rub this over them with your fingers to remove as much slime as possible. Rinse very throughly afterward under cold running water. Spread out to dry on clean cloths.
- Place the snails in a flameproof casserole containing the oil, whole peeled garlic cloves and the coarsely chopped parsley; cover and heat from cold.
- Cook for 4 hours over very low heat, moistening with the wine and, when this has evaporated, with a little water when necessary.
- Halfway through cooking, season to taste with salt and pepper.
The Italian name for the Snails with Garlic and Wine dish is Bovoloni
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 with Garlic and Wine serves/makes: 4
The Italian Snails with Garlic and Wine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Snails
Preparation Method: Poached/Simmered