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    Η επιχείρηση ενισχύθηκε για τον εκσυγχρονισμό της στο πλαίσιο του Επιχειρησιακού Προγράμματος «Ψηφιακή Σύγκλιση»
    Με τη συγχρηματοδότηση της Ελλάδας και της Ευρωπαϊκής Ένωσης
     
    Greek Tourism Organization
    10 41 K 10 00 00437 00
    10 41 K 10 00 00189 00

    Snails with Fennel

    Materials

    • ½ kilo snails
    • 1 big bunch of fennels
    • 4 potatoes cut in fours
    • 1 big onion julienne
    • 2 tomatoes mature julienne

     

    • 3 tablespoons of red wine
    • ¾ cup of tea olive oil
    • salt
    • pepper

     

    files/xoxlioi.jpg[For 8 people]

     

    Implementation

    1. Place the snails in a basin with tepid water, cover with them a dish and leave them for 30 minutes.
    2. When you realise that the snails come out from their nutshell, with a knife carefully remove the fat membrane that is found in their orifices as well as any other impurity from their nutshell. If any of the snails remains closed, check it is not live.
    3. You wash meticulously with abundant cold water and boil them in salted water for 6 minutes. Then you take them out of the saucepan with a skimmer and you place them in a strainer, in order to strain their liquids.
    4. In a clean saucepan brown the onion with the olive oil, add the fennels, the tomato and mix effervescently. Finally pour the wine. Add 1 cup of tea water and leave the food to simmer for 25 minutes roughly.
    5. Add the potatoes cut in fours, the snails, the salt and the pepper. Continue cooking for 30 minutes roughly in mediocre fire.

    Serve the food tepid.

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