Best Rosemary Snails With Red Wine Vinegar Recipes

GREEK SNAILS, CRETAN STYLE, W/ VINEGAR OR TOMATOES

Steps:

• First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them.
• Pour hot water over them to cover and bring to a boil.
• Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam.
• Drain the snails, then wash in cold water and drain again.
• In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails.
• Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil.
• Pour in 1/4 cup redwine vinegar for each pound of snails.
• Remove from heat and stirconstantly for a few minutes.
• Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course.
• ---------SNAILSBRAISED WITH TOMATOES---------.
• Prepare the snails for cooking as directed above.
• In a deep, heavypan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails.
• Cover, lower the heat, and cook for 10 minutes, turning once.
• Add a grated onion and 1/4 cup choppedfresh parsley per pound of snails.
• Stir over medium heat for afew minutes, then add a pound of peeled, chopped tomatoes for eachpound of snails.
• Cover and simmer for 30 minutes, or until the tomatoes are tender.
• Serve with fried potatoes and baby zucchini salad.

ROSEMARY GARLIC RED-WINE VINEGAR

Steps:

• In a very clean 1-quart glass jar combine the rosemary leaves, the garlic, and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving the garlic and discarding the rosemary leaves, and pour it into 2 very clean 1/2-pint glass jars. Add a rosemary sprig and some of the reserved garlic to each jar and seal the jars with the lids.

DANISH SNAILS

Steps:

• Roll dough to a 12 by 20-inch rectangle. Spread with soft butter and sprinkle with brown sugar, pecans, and cinnamon. Roll up from 20-inch side, and cut into 12 pieces. Place pieces, cut side up, in muffin pans lined with paper muffin cups. Proof percent and egg wash. Bake at 375 degrees about 25 minutes. Cool and drizzle with water icing.