Snails Sicilian Style Recipes

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SNAILS, SICILIAN STYLE



Snails, Sicilian Style image

Make and share this Snails, Sicilian Style recipe from Food.com.

Provided by Kasha

Categories     < 15 Mins

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs land snails
water
salt
2 cloves garlic, finely chopped
1/4 cup olive oil
black pepper, Freshly ground
1/2 cup lemon juice

Steps:

  • There is a small membrane, known as an operculum, at the opening of each snail.
  • Use a toothpick to remove this membrane and it will come off easily.
  • Place the snails in a basin and rinse thoroughly with cold water.
  • Drain and rinse once more in cold water that contains a generous amount of salt.
  • Rinse once more in cold water before cooking.
  • Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt.
  • Bring slowly to a boil and simmer six minutes, stirring occasionally.
  • Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl.
  • Crush the garlic with a pestle or the back of a heavy spoon to make a paste.
  • Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water.
  • Stir with a whisk to blend.
  • Drain the snails and serve hot with the sauce cold.
  • Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce.
  • The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract.

Nutrition Facts : Calories 86.1, Fat 9, SaturatedFat 1.2, Sodium 0.6, Carbohydrate 2.1, Fiber 0.1, Sugar 0.5, Protein 0.1

ITALIAN SAUSAGE, SICILIAN STYLE



Italian Sausage, Sicilian Style image

To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

Provided by Amanda2

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs lean pork butt, coarse ground
1/4 lb pork fat, coarse ground
1 tablespoon fennel seed, Coarsely Ground
2 bay leaves, crushed
1 1/2 tablespoons dried parsley
3 garlic cloves, crushed
1/8 teaspoon hot pepper flakes
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 tablespoons dry white wine

Steps:

  • To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
  • Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
  • Mix all the ingredients and let stand for 1 hour.
  • Mix again and then stuff into casings.
  • Column: 'Sausages like Mama used to make' Frugal Gourmet News column.

Nutrition Facts : Calories 2120.3, Fat 229.8, SaturatedFat 87.2, Cholesterol 160.3, Sodium 611, Carbohydrate 2.2, Fiber 0.8, Sugar 0.2, Protein 7.1

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