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Fried snails
Taken from: Gianni Avagnina, 'Principi di Elicoltura', Edagricole, Second edition year1980
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
for 4 people
Ingredients
For the preparation of snails:
24 large snails sealed in their shells,
2 onions,
2 cloves of garlic,
parsley,
1 celery stalk with leaves,
1 carrot,
bay leaves,
½ litre of dry white wine,
white wine vinegar.
For the frying process:
50 g butter,
1 tablespoon olive oil,
1 egg,
flour 00,
breadcrumbs,
1 shallot,
1 lemon,
salt,
pepper.
Introduction
Fried, you know, everything is good. Here is a very original recipe, to make the snails more appetizing. Their consumption, however, cannot disregard the 'purging', indispensable for the grazing snails. In doing so, the animal removes all digestive residues and any poisonous substances, such as plants or fungi containing toxic essences and from which the stomach of the mollusc is immune.
Preparing
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