Grilled snails
Escargots from Aragon, purged, dried, and then grilled in the oven, simply seasoned with salt and pepper: a rustic and quick recipe.
The residents of Ayerbe, like all Aragonese people, love snails. This recipe involves grilling them in the oven, without washing them, with just salt and pepper.
Ingredients and directions
- Prep time30 min
- Cook time15 min
- Total45 min
- DifficultyEasy
- Cooking methodfour
Ingredients
people
- $113.76
- $0.04
- $0.24
- $0.21
Directions
- Collect the snails after a rainstorm and leave them without food for about two weeks in a snail container to allow them to clear their systems. ≈ 3 min
- Do not wash them in water like you would when cooking them: simply wipe them down with a dishcloth.
- Place them on a plate, with the openings facing up, then season with salt and pepper, and finally drizzle with a small amount of oil paint. ≈ 2 min
- Bake in a preheated oven at medium temperature for about 15 minutes.
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