How to cook snails

Three different types of snails are used in European cuisine. In Ukraine, the most popular grapes brought from southern Europe to the Middle Ages. The monks raised snails in the gardens, eating them during the fast. They were not considered "real" animals, so dishes from them were considered fast and lean.

And when is it best to collect snails?

Snails are believed to have the best spring flavor. Then their body has the least calcium salts used to build winter shells. You can collect them yourself. The harvesting period is limited to one month - from May 1 to May 31.

Collected snails have traditionally starved for one or two days to remove toxins from their bodies. Some prefer to feed them green salad and greens.

The preparation of the dish itself is simple, although a little laborious. Vineyards are dumped in boiling water. After a short (2-3 min.) Cooking, we catch the clams and cut off the edible part - the leg. The rest of the animal must be removed from the shell and discarded. Rinse the sinks with water and vinegar, simmer the legs over low heat in a broth with white wine and tarragon. Within an hour of cooking, the snails are strongly compressed. Then we put them in peeled shells, applying a piece of grated butter with parsley and garlic to each piece, put in a heat-resistant dish and bake for about 20 minutes in a medium-heated oven.