We eat a lot of snails in Crete. We cook then with different ways and we combine them with many local products. The snails with rosemary and vinegar are called “Boubouristoi” and it is the most popular (and tasty) way we cook them.
SNAILS WITH ROSEMARY AND VINEGAR
1 kg snails
2 bay leaves
1 tbsp oregano
1 cup white flour
salt, black pepper
fresh or dry rosemary
1 glass strong wine vinegar
– Wash snail and blanch them twice with hot water. Bring them to boil with the bay leaves, oregano and salt until almost cooked.
– Drain them and let them sit
– Mix flour, sea salt and pepper
– Heat olive oil in a big pan and place each snail facing down after you deep them in flour.
– Fry in medium fire until brown and add the rosemary. Then, in strong fire add the vinegar and stir well.
– When you get a thick sauce they are ready to be served