Snails (Veneto)

Fish

Ingredients

Snails - 12 large

Vine leaves and bread

Coarse salt, flour and wine vinegar

Olive oil - 1/4 cup

Garlic, finely chopped - 1 clove

Parsley, finely chopped - 2-3 sprigs

Salt and pepper

Leave the snails for 2 days in a wicker basket with a few vine leaves and some pieces of bread soaked in water, covered to prevent them from escaping but not so tight where air can't circulate.

Put a mixture of coarse salt, flour and vinegar in a bowl, enough to coat the snails, add the snails and stir them round and about until the snails are completely covered with foam. Repeat this several times until there is no more foam. Wash the snails under cold running water until quite free of the flour, salt and vinegar mixture. Put them in a pan with water to cover and leave them for 5 minutes. Drain well.

Fill a pan with cold water, add the snails and cook over a gentle heat until they begin to show their heads. Immediately increase the heat and cook rapidly for 10 minutes. Drain the snails and once more drop them in cold water. Drain.

In another pan, heat the oil and gently saute the garlic and parsley. Add 1 1/4 cups of the snail liquid to make a sauce. Add the snails, season to taste with salt and pepper and simmer 1 1/2 hours. Serve the snails in their shells, accompanied by their sauce.

Serves 2-3