Composition / ingredients
Cooking method
Snails should preferably be collected 2-3 days before cooking and not fed all this time. So, let's start preparing the salad:
1. Put a pot of water on the fire, add salt and bring to a boil.
2. While the water boils, wash the snails thoroughly. The dead need to be removed.
3. Put the snails in boiling water, cook for 40 minutes.
4. Using tweezers, remove the snails from the shells, separate the fillets (the thickest part, the leg) from the curls (insides).
5. Peel the onion, rinse, and cut into half rings.
6. Heat a frying pan with olive oil and fry the onion for 5 minutes (until soft).
7. Add the fillets and fry all together for 2-3 minutes, season with salt and pepper. Wait for the contents of the pan to cool down.
6. Cut radishes into thin semicircles, combine with fillets and onions.
7. Wash the greens (parsley, green onions), dry them with a paper towel, chop them and also send them to the salad.
8. Fill the dish with soy sauce, and pour wine vinegar, mix and start tasting.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Parsley greens - 45 kcal/100g
- Radish - 20 kcal/100g
- Soy sauce - 51 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Pepper - 26 kcal/100g
- Grape Snails - 90 kcal/100g
