Snails Boubouristi

One of the most characteristic dishes of Cretan culinary tradition, Boubouristoi Snails demonstrate how authenticity can coexist with haute cuisine. A simple, traditional technique that, through precise control of temperature and cooking juices, brings out the true flavour of the snail and stands equally strong both on the Cretan table and on today's contemporary gastronomic scene.

Ingredient

1 k snails
100 ml olive oil
100 ml dry white wine
10 g rosemary
250 g coarse sea salt

Preparation

STEP 1
Clean and wash the snails thoroughly. Blanch them in plenty of boiling water for a few minutes, then drain well.

STEP 2
Cover the bottom of a wide frying pan with a thin layer of coarse sea salt. Arrange the snails in a single layer, shell opening facing down.

STEP 3
Add the olive oil and cook over high heat until the snails begin to brown and are thoroughly cooked.

STEP 4
Add the rosemary and deglaze with the white wine.

STEP 5
Allow the snails to simmer for a few minutes, until the alcohol evaporates and the pan juices emulsify with the olive oil and wine.

STEP 6
Remove from the heat and serve hot, spooning over the aromatic olive oil and the concentrated juices from the pan.