Recipe: Appetizing Hohlioi boubouristoi (snails in the skillet)

Hohlioi boubouristoi (snails in the skillet). We put the snails in boiling water together with plenty of salt. Fried snails with vinegar & rosemary. This is probably the best known snail dish in Crete and a meze par excellence for either wine or tsikouthia (fire water).

Hohlioi boubouristoi (snails in the skillet) Snails are plentiful in Crete, easily gathered and available in local markets, but it's hard to find live ones in the U. Drain snails in their shells; rinse under cold water. Pour olive oil in a large skillet, sprinkle about salt evenly over oil, then arrange snails, opening side down, in skillet. You can cook Hohlioi boubouristoi (snails in the skillet) using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Hohlioi boubouristoi (snails in the skillet)

  1. It’s 1 kg of snails.
  2. You need 1/2 cup of red wine.
  3. Prepare 1/4 cup of all purpose flour.
  4. You need 1/2 cup of oil.
  5. You need of salt, pepper, rosemary.

A simple cretan recipe full of taste and aromas with snails,olive oil,sea salt,fresh rosemary,and a good home aged wine vinegar. It is known in Crete as. Fried snails is a famous traditional Cretan appetizer. It is known in Crete as "Hohlioi boubouristoi" (Χοχλιοί μπουμπουριστοι), which means snails with their head downward.

Hohlioi boubouristoi (snails in the skillet) step by step

  1. Salt the snails, flour them and place them in hot oil open side down for 3 minutes..
  2. Add the rosemary, salt, pepper and stir once. A couple of minutes later, pour in the vinegar..
  3. Let them boil for a couple of minutes and they are ready to serve..

It is known in Crete as "Hohlioi boubouristoi" (Χοχλιοί μπουμπουριστοι), which means snails with their head downward. Put the snails in a bowl with plenty of cold water. Cover the bowl and let them overnight. Pengki. -Hohlioi boubouristoi (fried snails). -Kserotigana, the honey dipped spiral or butterfly shaped pastries, sprinkled with crushed almonds. Try the dakos salad , the mizithra cheese, marinated sardines and saganaki.

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