weather 23°C / 73°F Chania

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Snails with vine shoots and wild carrot



  • 1/2 kilo snails
  • 1 bunch tender wild carrot tops
  • 1 bunch vine shoots
  • Olive oil
  • Vinegar
  • Salt


Clean and leach out the snails very well and remove the membranes from their orifices. Scald them in hot water for 3-4 minutes. Allow to drain and put them aside.
Blanch the vine shoots and the tender wild carrot tops in boiling water for approximately 10 minutes at a high temperature. Add the snails, cover the pot and turn off the heat. Let the food boil until done. Remove with a skimmer and serve the food warm, sprinkled with abundant olive oil, salt and very little vinegar.

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