Snail recipe with sweet potatoes!
Snails are most famous in France and Italy, but its also a very common and traditional dish in many Aegean Islands in Greece, from Crete to the Cyclades.
It’s very nutritious, local specialty which boasts many different recipes and sauces, depending on the region, and the season.
This recipe here is from the Cycladic island of Naxos, and is meant for eight people.
The ingredients that we are going to need are the following:
To start our recipe we carefully wash our snails under cool running water. Then we remove with a sharp knife their membrane.
We put a pot of water over the stovetop on a medium setting to start boiling. Then once at boiling point, we add the snails for just three minutes. Then we strain the snails and rinse them.
In a large pot, over a medium flame, we warm up our olive oil and add our onions that we’ve peeled and kept whole, as well as our handful of pepper corns.
We cook over a low flame by stirring often, until the onions lightly brown and soften in texture, for approximately 15 minutes.
Then add the sweet potatoes that you’ve already peeled and cut in cubes of approximately 1 inch in size. We stir the sweet potatoes in the pot to give them an ample coating of olive oil as well.
We now add our snails, the two bay leaves, and our glass of white wine as well (Pinot Grigio).
As soon as the wine starts evaporating off the pot, we cover the pot and lower the flame to a low setting, and we keep boiling for approximately fifteen to twenty minutes, until the sweet potatoes and onions are very tender.
And now, we can add a tablespoon of fresh high quality butter, which adds an extra flavor to our snails.
Keep in mind that you may need to add a bit of water during the cooking process to prevent the ingredients from completely drying out, and to help them retain their moisture.
Also add salt, as needed and desired.
When our onions and sweet potatoes are tender and ready, we remove the pot from the flame and let the food cool down to an ideal warm serving temperature.
We serve with a finely chopped dill as garnish on top of the dish.
This snail recipe is well-complemented with an oak-aged Chardonnay.
Enjoy and cheers!