They enjoy a long tradition Because in the past it was an attractive food to take from the field just by looking for it after the rains and throwing it into a bag of esparto grass. However, this ground gastropod mollusk it was falling into disuse and its wild collection for sale was prohibited. But since the breeding farms, was taking more prominence in the kitchen. You can find ready-made supermarkets snails and some tasty recipes with them they allow you to consume them in a variety of sauces.
In this article we want you to know a little better about snail so that you dare to prepare it at home, with very simple preparations. Likewise, there are already several presentation formats on the market, be they clean and pre-cooked, frozen or fresh and even open, heat and eat. Indirectly or directly, it is a product that integrates very well with the current consumer demand, who wants food from low calorie and healthy. Just what this mollusk gives.
Discover snails and some tasty recipes
There are marine snails, freshwater and, the best known of Earth, which we are going to talk about next, although the other two variants are also used in the culinary world. Of course, they are more exclusive products, not so easy to find. All of these are gastropod mollusks characterized by their spiral shell that protects them. They move thanks to wavy muscle contractions in their lower part. In the mouth they have a structure called radula, with thousands of denticles that allow them scrape mold off rocks. This is how they feed.
As for the famous snail drool, marketed for its excellent properties for human skin and other benefits, it is actually called mucus. During movement, they produce this mucus that helps them regulate their temperature and drive away insects. In addition, it acts as a protector against bacteria or fungi, while allowing them to get rid of toxic substances.
Once these details are noted, the snails and some tasty recipes with them they are used in the gastronomic world since prehistoric times. It was an easy food to come by in times of food shortage. Thus, eating them reached the Classical rome, when their farming began or the first utensil was invented to extract them from the shell. The following generations continued to consume the land snail, also for its nutrient contributions. It barely has fat, but it is rich in protein of high biological value, magnesium, potassium, calcium and iron. It is easy to digest.
Preparation and cookbook
When cooking them, the first thing is to eliminate all their possible waste and baba. This is achieved with jets of water initially and then apply a mixture of salt, vinegar or lemon. They bathe snails in this concoction before they can be cooked over a very low heat or in the oven. Don't worry if you see foam coming out of each one, it's normal. The cooking time varies between 10 and 30 minutes, approximately. Then you can join them to a rich broth or sauce, depending on the dish you want to get.
With these snails and some tasty recipes that exist, we are going to mention some of the best known, depending on the geographical area where they are prepared. We start in Riogordo, where on May 28 the Snail Day, making this mollusk in a caldillo of Matalahúva, dried orange peel, mint and chilli. Whereas in Murcia It is taken in a tomato sauce, while in the Valencian Community or Catalonia It is included in rice dishes or stews. The people of Malaga prepare this delicacy in a spicy almond sauce.
In other places they are made with all kinds of ingredients, always in a sauce or stew which can carry garlic, vegetables, mushrooms, sausages, etc. Enjoy with snails and some tasty recipes how are you!
