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1
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.
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2
Pour hot water over them to cover and bring to a boil.
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3
Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam.
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4
Drain the snails, then wash in cold water and drain again.
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5
In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails.
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6
Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil.
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7
Pour in 1/4 cup redwine vinegar for each pound of snails.
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8
Remove from heat and stirconstantly for a few minutes.
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9
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.
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10
---------SNAILSBRAISED WITH TOMATOES---------.
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11
Prepare the snails for cooking as directed above.
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12
In a deep, heavypan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails.
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13
Cover, lower the heat, and cook for 10 minutes, turning once.
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14
Add a grated onion and 1/4 cup choppedfresh parsley per pound of snails.
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15
Stir over medium heat for afew minutes, then add a pound of peeled, chopped tomatoes for eachpound of snails.
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16
Cover and simmer for 30 minutes, or until the tomatoes are tender.
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17
Serve with fried potatoes and baby zucchini salad.
