Rosemary Snails with Red Wine Vinegar

Recipe Courtesy of Chef Dimitris Skarmoutsos of Nykterida in Hania, Crete

Ingredients
Procedure
Yields 4 servings
24 snails poached
to dust all purpose flour
½ cup olive oil
2 Tblsp rosemary, leaves left whole
½ cup red wine vinegar
to taste salt and ground black pepper

 

 
    Preparation time: 5 minutes
    Cooking time: 5 minutes
    Ease of preparation: easy     




  1. Dust snails in flour.
  2. In a medium saute pan with olive oil over medium heat, add snails, rosemary, and vinegar.

  3. Saute for 4-5 minutes.

  4. Season with salt and black pepper.

  5. Serve immediately.