Title: Snails, Sicilian Style
Categories: Appetizer Sicilian Snails
Yield: 6 Servings
| 2 | lb | Land Snails |
| | | Water |
| | | Salt |
| 2 | | Cloves Garlic Finely Chopped |
| 1/4 | c | Olive Oil |
| | | Freshly Ground Black Pepper |
| 1/2 | c | Lemon Juice |
There is a small membrane, known as an operculum, at the opening of each
snail. Use a toothpick to remove this membrane and it will come off
easily. Place the snails in a basin and rinse thoroughly with cold water.
Drain and rinse once more in cold water that contains a generous amount of
salt. Rinse once more in cold water before cooking. Add four quarts of cold
water to a kettle and add the snails and about three tablespoons salt.
Bring slowly to a boil and simmer six minutes, stirring occasionally.
Meanwhile, place the garlic and one teaspoon of salt in a small, heavy
bowl. Crush the garlic with a pestle or the back of a heavy spoon to make
a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons
cold water. Stir with a whisk to blend. Drain the snails and serve hot
with the sauce cold. Note: To eat the snails, pull out the meat with a
pick and dip them one at a time in the sauce. The whole snail may be eaten,
although the most fastidious prefer to skip the soft after end of the meat,
which is the digestive tract. From "The New York Times International
Cookbook."