Friday, July 08, 2011


serves six

2 kilograms of snails
150 grams of chorizo
150 grams cured ham
150 grams streaky bacon
1 liter unsalted tomato sauce
3 cloves of garlic
1 dried chili pepper
1 onion

Wash the snails several times in plenty of cold water until all the froth is removed and the water comes out clean. Then place them in a pot covered with cold water and cook them at a medium temperature, gradually increasing the strength of the heat until the snails' bodies come out of the shells.. Next, cook them over a strong heat for 8 minutes. When this time is up, dry them well and remove the snails that have not come out of their shells. Put the rest back in a pot with water and this time let them cook for 1 hour 30 minutes over a moderate heat. When they are cooked, dry them well. Chop the onion and slice the garlic and cook them in an earthenware dish with a little oil. Cut up the chorizo, bacon and ham into small pieces and add them to the dish, together with the chili pepper, when the onion and garlic have changed color. Finally, add the snails and the tomato sauce and stir. Cook everything for 30 minutes and check the salt.

bacon recipe courtesy of: Turespana: Instituto de Turismo de Espana, Jose Lázaro Galdiano, 6, 28071 Madrid, Spain

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