Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them. | 2. Pour hot water over them to cover and bring to a boil. | 3. Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam. | 4. Drain the snails, then wash in cold water and drain again. | 5. In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails. | 6. Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil. | 7. Pour in 1/4 cup redwine vinegar for each pound of snails. | 8. Remove from heat and stirconstantly for a few minutes. | 9. Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course. | 10. ---------SNAILSBRAISED WITH TOMATOES---------.

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat				-	-	-	-
flour				-	-	-	-
thyme				-	-	-	-
snail	1	lb		408.0009	9.0667	72.9868	6.3467
olive oil	1/2	cup		954.72	0.0	0.0	108.0
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
snail	1	lb		408.0009	9.0667	72.9868	6.3467
olive oil	1/2	cup		954.72	0.0	0.0	108.0
salt				-	-	-	-
onion	1		grated	64.0	14.944	1.76	0.16
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
tomato	1	lb	peeled chopped	104.3264	23.1332	5.4431	0.9072

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.