In the Algarve, May 1st is more than a symbolic date: it is the unofficial start of the snail season. Although it is possible to find them before and after, it is during this holiday that many take the opportunity to start the tradition of delicacies that marks spring and the beginning of the heat. And since preparation is not always simple, we share with you the most effective method for washing and cooking snails without wasting time… or patience.
As happens every year, snails are once again the protagonists on Algarve tables, with recipes that have been passed down between generations. This practical guide to POSTAL compiles the most effective tricks to make the experience as tasty as it is easy to prepare.
How to wash your curls well without wasting an entire morning
Washing your curls is essential. As many feed on herbs or flour (in the case of farmed ones), and release a viscous gum, it is necessary to ensure good cleaning.
The first step is to rinse them with water to eliminate visible impurities. Then, they must be placed in a bowl with water covering them and two generous handfuls of coarse salt.
Salt causes the release of mucus, which is essential for cleansing. The container must be covered: even though they are slow, snails are experts at escaping through the kitchen.
After ten minutes, drain the water, renew the salt and water mixture, and rub the snails by hand for a few minutes. A new rinse under running water and they are ready to go in the pan.
Recipe for everyone to stay “at the window”
For four liters of snails, start by crushing half a head of unpeeled garlic and placing it in the bottom of a large pan.
Add the well-drained snails and two handfuls of salt. Cover with water and heat over very low heat, with the pan covered.
After three to five minutes, the snails begin to emerge from the shell. When they all have their heads out, turn the heat up to high for four to five minutes, with the pan still covered, to prevent them from shrinking, which would make them difficult to eat.
The right seasonings make all the difference
Reduce the heat to medium and start seasoning: add one and a half tablespoons of olive oil, two small whole peppers, three lemon peels, a cube of chicken stock and the rest of the crushed garlic with the skin on.
Oregano is essential. Ideally, sticks are used, without leaves, but if you only have leaves, use a metal tea ball: put the oregano inside and dip it in the broth, this way you avoid finding loose leaves in the sauce.
Final touch: pennyroyal and rest
Let it cook for about 20 minutes. Taste, adjust the salt and turn off the heat. Add between four and eight pennyroyal leaves (fresh or dried), cover and let rest for another 15 minutes before serving.
Follow as tradition dictates
The ideal trio of accompaniments remains unbeatable: butter, cold beer and cold beer. With this recipe, there is no excuse not to keep the tradition alive, in the Algarve or anywhere.
Also read:
