Snails Boumpourista
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Recipe-Ingrediants
Welcome to a captivating world of flavors and traditions with our Snails Boumpourista. This unique recipe is one of the most beloved dishes in Cretan cuisine, representing a rich cultural heritage that has been preserved with passion and respect for traditions.
The Snails Boumpourista embody a sophisticated cooking technique that elevates the pleasure to new heights. This dish is a testament to the dedication of Cretans to authentic and fresh recipes, creating a culinary experience that combines flavors, aromas, and traditions.
From the first bite, Snails Boumpourista transport you to a realm of flavors that blend the bounty of nature with the craftsmanship of authentic Cretan cooking. With great sensitivity to details and respect for tradition, this recipe crafts a dish you can find at the finest restaurant or even in your grandmother's home in a magical Cretan village. Prepare yourself for a gastronomic adventure that will touch your heart and tantalize your taste buds, leaving an indelible mark of flavor and memory."
Ingredients:
1 kilogram of snails
150 grams of grape vinegar
150 grams of olive oil
1.5 – 2 tablespoons of coarse salt
20 grams of rosemary
Directions
Taking the prepared snails, we place them in a pan.
Add the olive oil and let them release their liquids. Saute them for about 9 minutes, depending on the size of the snails. Once most of the liquids have evaporated, deglaze with the wine and add the rosemary and salt. Remember that the salt should have a bite, as it complements our accompanying drink. Keep in mind that snails are tender, and when cooked for too long, they become tough.
A variation commonly done in Crete is to place the snails in the pan with their openings facing downward. This is where they start popping and that's why they are called 'Boumpourista'! Let them cook for around 9-10 minutes, then towards the end, stir them to warm evenly."
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