*  Exported from  MasterCook  *
                Snails, Cretan Style, W/ Vinegar or tomatoes
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Greek                            Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----TO PREPARE SNAILS-----
                         Wheat, flour and/or thyme
                         -----FOR FIRST RECIPE, TO SERVE 1-----
    1       lb           Snails
      1/2   c            Olive oil
      1/4   c            Red wine vinegar
                         -----FOR SECOND RECIPE, SERVING 1-----
    1       lb           Snails
      1/2   c            Olive oil
    1                    Onion -- grated
      1/4   c            Chopped fresh parsley
    1       lb           Peeled, chopped tomatoes
   The Greek gift for having a word for it applies richly to snails, usually
   called “salingaria” on the mainland, but “hohli” on Crete and “karaoli” on
   Cyprus.  Hohli are a favorite Cretan food, and the delicious cooking
   methods explain why.  Snails are scrupulously avoided except in summer,
   when they are considered safe to eat.  Since snails absorb the odors and
   taste of foods on which they feed, Cretans catch them after a rainfall,
   put them in a covered container, and feed them for several days on wheat,
   flour, and perhaps some thyme.  Then the real fun begins.  The amounts of
   the other ingredients in this recipe are based on a pound of snails.  One
   pound of snails serves 1 or 2.
       First be sure all the snails are alive, then wash them thoroughly in
   cold water and place in their shells in a container large enough to hold
   them.  Pour hot water over them to cover and bring to a boil.  Add a
   teaspoon of salt for each quart of water and continue to boil for 20
   minutes, skimming off foam.  Drain the snails, then wash in cold water and
   drain again.  In a deep, heavy pan, heat olive oil almost to the boiling
   point, using 1/2 cup olive oil per pound of snails.  Add the snails and
   fry for 10 minutes, turning carefully with tongs to avoid spattering oil.
   Pour in 1/4 cup red wine vinegar for each pound of snails.  Remove from
   heat and stir constantly for a few minutes.  Remove the snails to
   individual plates and serve hot with a little of the remaining sauce, and
   some bread and wine, as an appetizer or first course.
   Prepare the snails for cooking as directed above.  In a deep, heavy pan,
   heat 1/2 cup olive oil per pound of snails, add some salt for seasoning
   and then the snails.  Cover, lower the heat, and cook for 10 minutes,
   turning once.  Add a grated onion and 1/4 cup chopped fresh parsley per
   pound of snails.  Stir over medium heat for a few minutes, then add a
   pound of peeled, chopped tomatoes for each pound of snails.  Cover and
   simmer for 30 minutes, or until the tomatoes are tender.  Serve with fried
   potatoes and baby zucchini salad.
   From: “The Food of Greece” by Vilma Liacouras Chantiles, Avenel Books, New
   Typed for you by Karen Mintzias
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