4
Ingredients
- 800 g edible snail meat, cleaned by a professional
- 4 ripe tomatoes, crushed
- 2 onions, sliced
- 1 green bell pepper, cut into strips
- 3 garlic cloves, chopped
- 4 tbsp oil
- 1 small chili
- Salt, pepper and water
Method
- 01 Use meat from a food-grade supply; never cook foraged snails without professional identification, purging and preparation.
- 02 Rub the meat with a little salt, rinse thoroughly, then cover with fresh water. Boil 35 to 45 minutes until it begins to soften.
- 03 Drain the snails. Heat the oil and brown them for 5 minutes, then set aside.
- 04 In the same pot, sweat the onions, garlic and pepper. Add the tomatoes and chili, then reduce for 10 minutes.
- 05 Return the snails with 150 ml water and simmer 15 minutes. Season and check they are fully cooked before serving.
Seasonings and preferred texture vary by region; thorough cooking remains essential for this product.
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