Snails Stew (Karaoli Yiahni)
Recipe from Chef Zacharias Kallitsionis
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INGREDIENTS
- 2 kilos of snails (karaoli/hohlioi)
- ½ cup olive oil
- 2 dry onions, finely chopped
- 6 cloves garlic, finely chopped
- 3 red tomatoes, grated
- 2 tablespoons tomato paste
- fresh parsley
- fresh dill
- fresh thyme
- 2 cups dry white wine
- salt
- black pepper
METHOD
- Gather the snails and 'fast' them for a few days. This means placing them in a basket or container with small holes for ventilation and leaving them unfed, or feeding them pasta, rice, etc., for 2-3 days.
- Rinse them well and place them in a pot. Add tap water and turn on the heat. This process encourages the snails to come out of their shells, making them easier to serve. Let them boil for 10 minutes. Add 1 teaspoon of salt and 1 tablespoon of vinegar and let them boil a little longer.
- Rinse them thoroughly under running water. Return them to the pot and add plenty of water, salt, and vinegar. Boil until the snails are cooked. To check if they are ready, try to pull one out of its shell with a toothpick. If it comes out easily, they are done.
- In a deep frying pan, add the olive oil and sauté the onions. Once they become translucent and start to color, add the garlic. Add the grated tomatoes and let most of their liquid evaporate. Add the tomato paste and stir. Add the finely chopped fresh herbs and season with salt and pepper.
- Add the snails and pour in the wine. Simmer until the sauce thickens and serve.
