*  Exported from  MasterCook  *

                          Snails, Sicilian Style

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Land snails
   1       x            Water
   1       x            Salt
   2       ea           Cloves garlic finely chopped
     1/4   c            Olive oil
   1       x            Freshly ground black pepper
     1/2   c            Lemon juice

    Serves 6 to 8.
    1.  There is a small membrane, known as an operculum, at the opening
  of each snail.  Use a toothpick to remove this membrane and it will
  come off easily.
    2.  Place the snails in a basin and rinse thoroughly with cold
  water.  Drain and rinse once more in cold water that contains a
  generous amount of salt.  Rinse once more in cold water before
  cooking.
    3.  Add four quarts of cold water to a kettle and add the snails and
  about three tablespoons salt.  Bring slowly to a boil and simmer six
  minutes, stirring occasionally.
    4.  Meanwhile, place the garlic and one teaspoon of salt in a small,
  heavy bowl.  Crush the garlic with a pestle or the back of a heavy
  spoon to make a paste.  Add the oil, pepper (to taste), lemon juice,
  and six tablespoons cold water.  Stir with a whisk to blend.
    5.  Drain the snails and serve hot with the sauce cold.
    Note:  To eat the snails, pull out the meat with a pick and dip them
  one at a time in the sauce.  The whole snail may be eaten, although
  the most fastidious prefer to skip the soft after end of the meat,
  which is the digestive tract.
    [From "The New York Times International Cookbook."]
 


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