Υλικά 1 κιλό χοχλιοί (μεσαίου μεγέθους) 200 γραμμ. λάδι 1 ξερό κρεμμύδι ψιλοκομμένο 200 γραμμ. τομάτα φρέσκια, ξεφλουδισμένη και ψιλοκομμένη 1 λίτρο νερό ζεστό ½ κιλό ξινόχοντρο Αλάτι, πιπέρι

Εκτέλεση:

Βάλτε τους χοχλιούς σε μια λεκάνη με νερό και αφήστε τους για μισή ώρα μέχρι να βγάλουν έξω τα κεφάλια τους (πετάξτε όσους δεν έβγαλαν έξω το κεφάλι τους). Βάλτε μια κατσαρόλα με νερό μέχρι τη μέση και μόλις βράσει ρίξτε τρεις κουταλιές αλάτι και τους χοχλιούς. Βράστε τους για δέκα λεπτά, αφαιρέστε τους με μια τρυπητή κουτάλα και αφήστε τους σε ένα τρυπητό να στραγγίξουν. Βάλτε το λάδι στην κατσαρόλα και μόλις ζεσταθεί ρίξτε τους χοχλιούς και αφήστε τους για 10 λεπτά να τσιγαριστούν. Προσθέστε το ξερό κρεμμύδι και γυρίστε το για λίγα λεπτά με ξύλινη κουτάλα μέχρι να γυαλίσει. Συνεχίζετε ρίχνοντας την τομάτα, 1 λίτρο ζεστό νερό, αλάτι και πιπέρι και αφού βράσουν τα υλικά για 20 λεπτά, προσθέτετε τον ξινόχοντρο. Αφήστε το στη φωτιά για 10 περίπου λεπτά, μέχρι να τραβήξει τα υγρά και σερβίρετε ζεστό.

Πηγή: ΑΝΕΚ Food

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1 kg snails
½ water glass red wine
½ water glass flour
½ water glass oil
salt, pepper, rosemary

(serves 4)

Preparation

Salt the snails, flour them and cook them in sizzling oil for 3 minutes, with their openings facing the pan. Add the rosemary, salt and pepper, stir them and 2 minutes later add the wine. Let them come to the boil and they are ready to serve. Another option is to prepare a batter, using flour, salt, pepper, oregano and garlic (optional), fill the snails’ openings with this mixture and fry them in the oil and rosemary.

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1 kilo large snails
2 cups olive oil for frying
Salt, vinegar

(serves 4)

Preparation

Prepare the snails as mentioned above.
Leach them out thoroughly under tap water and then put them in a frying pan with their shells facing upwards.
Fry over high heat while stirring occasionally. Just before they are done add salt and vinegar and serve.

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Ingredients

1 kilo snails
1 cup virgin olive oil
1 tablespoon flour
2 lemons, juiced

(serves 4)

Preparation

Prepare the snails in the same manner described above.
Instead of small snails, which is usually the case, you can opt for larger ones, if you wish. Place the snails again in an empty pot, pour olive oil, lemon and 1/2 teaspoon flour over them and let them boil. Serve straight away.

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1 kilo snails
1 kilo potatoes
1 onion
1/2 kilo tomatoes
Olive oil, salt, pepper

(serves 6)

Preparation

Saute the onion in olive oil. Finely chop the tomatoes and add them in the pot. Then add water and bring to a boil. Add the snails in the pot. At the same time, slice the potatoes and fry them. Add the potatoes in the pot, when the snails start boiling. Season with salt and pepper and let them boil.

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1 kilo snails
1 cup EXTRA VIRGIN OLIVE OIL
1 onion
1 kilo potatoes
1 cup trahanàs
A little salt

(serves 6)

Preparation

Sauté the onion in olive oil and add the sSaute the onion in olive oil and add the snails and potatoes in the pot. Cover with water and salt. Let them simmer. Just before the food is done, pour the trahanas into the pot. Continue boiling for a while and then serve.nails and potatoes in the pot. Cover with water and salt. Let them simmer. Just before the food is done, pour the trahanàs into the pot. Continue boiling for a while and then serve.

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500gr snails
Olive oil
Fresh tomatoes
1 cup pligoùri
1 onion
1 glass wine

Preparation

After washing the snails, scald them, saute the onion, add the snails and the wine stirring continuously for 1 to 2 minutes. Add the grated tomatoes, some water and allow to boil over low heat. When it is almost done, stir in the pligouri.

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1 kilo snails
6 medium-sized potatoes
5 courgettes
3 medium-sized ripe tomatoes
2/3 glass olive oil
1 medium onion
Salt and pepper to taste
1 bunch parsley
2 cloves of garlic

(serves 6)

Preparation

Heat the oil in a skillet and add the snails, ground tomato, parsley, garlic and chopped onion. Season with salt, pepper and saute for 2-3 minutes. Next, add the chopped potatoes and the whole courgettes and let them boil over moderate heat for about 20 minutes. Add some more water during the process, if required.

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1/2 kilo snails
1 bunch vine shoots
1 bunch tender wild carrot tops
Olive oil
Vinegar
Salt

Preparation

Clean and leach out the snails very well and remove the membranes from their orifices. Scald them in hot water for 3-4 minutes. Allow to drain and put them aside.
Blanch the vine shoots and the tender wild carrot tops in boiling water for approximately 10 minutes at a high temperature. Add the snails, cover the pot and turn off the heat. Let the food boil until done. Remove with a skimmer and serve the food warm, sprinkled with abundant olive oil, salt and very little vinegar.

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1 kilo snails
2 cups EXTRA VIRGIN OLIVE OIL
1 onion
1 kilo eggplants
1 glass trahanàs
1/2 kilo ripe tomatoes
Salt and pepper to taste

(serves 6)

Preparation

Chop the eggplants, salt them and allow tostand for about 1 hour. Rinse and strain them. Afterwards, sauté them in olive oil and onion and add the snails, the grated tomatoes and let them boil for a while. Pour 2-3 more glasses of water, bring them to a boil and add trahanàs, salt and  pepper. Continue boiling, until thoroughly cooked.

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