Our first post for our family recipe page! Thank you for starting us off, Doug. Doug wrote the remembrances below, and found the charming video on how to prepare the snails. I dug around on the internet to find a recipe that seems somewhat comparable, and have written it down below. Enjoy! Recipe for : Italian Snails From the kitchen of: Anna Santomasso Shared by: Grandson, Doug Kneeland Doug writes: "I found this video of Italian snails. This is similar to what my grandmother made though she cooked them and served them in a rich tasting sauce of garlic, olive oil, and other Italian spices. The fun part was we used to eat them by using safety pins to get the snail out of the shell. At one point, my grandmother said they were no longer available in the U.S. I have spoken to other people of her generation who also remember them and they confirmed that they became unavailable. They were a holiday treat for me. My grandmother thought it was hysterical that her grandson loved them so much. So she made sure to have them for me. We had them as a first course followed by lasagna and then eventually a roast. At that age I could easily make my way through the meal but today I would just groan and feel like a bloated tick." PERIWINKLES ALLA PALERMO from the Cookbook "The North End Italian Cookbook" by Marguerite DiMino Buonopane. Ingredients 3 pounds fresh snails Salt Olive oil 1 small onion, chopped 1 garlic clove, chopped 1/2 cup tomato paste 1 pint hot water Salt and freshly ground pepper to taste Pinch of dried red pepper flakes 1 tablespoon chopped fresh parsley Instructions 1. Place snails in a medium-size deep pot and cover with water. Rub salt around inside of pot above the water line to keep snails from crawling out. Soak for 30 minutes, then wash thoroughly several times in fresh water. Drain well in a plastic colander to prevent shells from cracking. 2., Using the same deep pot, heat enough olive oil to cover the bottom. Add chopped onion and garlic and cook on low heat for 5 minutes. Add tomato paste, stirring constantly with a wooden spoon. Add a pint of hot water and mix well. 3. Gently add snails to sauce and simmer for 10 minutes. 4. Add salt and pepper to taste, a pinch of red pepper flakes, and parsley; stir well and cover. Simmer for another 20 minutes. 5. Remove to deep bowls and serve hot with sauce. To remove meat from shells, use toothpicks or oyster forks.
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December 2017
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