Snail Stifado(Stew) -

Snail Stifado
(Stew)

Ingredients

1 kilo large snails
1 kilo spring onions
1 ½ cups olive oil
7 cloves garlic
½ cup vinegar
1 dessert spoon rosemary
3 bay leaves
5 ripe tomatoes, finely chopped
Salt
Pepper

Method

Soak the snails over night in water, covering them with something heavy so they do not escape. Clean them well to remove all impurities. Fill a saucepan with water, add the snails and heat over a flame. When the froth begins to rise to the surface (a little before coming to the boil) add the salt and stir roughly in one direction with a wooden spoon.

This is a trick to remove the snails from their shells easier later. Leave to boil for 15 minutes then strain. With a sharp knife open a small hole in the back part of the shell. Rinse them in the water used to boil them to retain the flavour. Fry the spring onions and garlic in olive oil until browned. Add the tomatoes, bay leaves, rosemary, vinegar, salt and pepper and a little water. Cover and leave to boil.

When the onions are almost ready, add the snails. Leave the mixture to bubble for around 15-20 minutes until the sauce has thickened. Snail stifado is a wonderful mezze dish that can be found in many Greek tavernas. If the snails are collected from regions with much thyme and mastic trees this dish is even tastier.

Related food category:

• Ladera Dishes