{"id":3852,"date":"2018-03-31T19:38:29","date_gmt":"2018-03-31T17:38:29","guid":{"rendered":"https:\/\/caesarssnails.com\/?page_id=3852"},"modified":"2018-09-06T11:28:01","modified_gmt":"2018-09-06T09:28:01","slug":"popping-fried-snails","status":"publish","type":"page","link":"https:\/\/caesarssnails.com\/index.php\/grandmas-recipes\/popping-fried-snails\/","title":{"rendered":"Popping Fried Snails"},"content":{"rendered":"

\"\"<\/p>\n

\n.<\/span>
\n<\/div>
\n\n

<\/b>Ingredients<\/span><\/strong><\/span><\/p>\n

    \n
  • \n

    40 big snails with shell<\/span><\/p>\n<\/li>\n

  • \n

    Coarse salt<\/span><\/p>\n<\/li>\n

  • \n

    80ml olive oil<\/span><\/p>\n<\/li>\n

  • \n

    125ml red wine vinegar<\/span><\/p>\n<\/li>\n

  • \n

    2-3 bunches of fresh rosemary or 2 tablespoons of leaves<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>

    \n.<\/span>
    \n<\/div>
    <\/div><\/p>\n

    Method<\/b><\/strong><\/span><\/p>\n

    Sprinkle the pan with enough coarse salt.<\/span>
    \nWash the snails very well and place them on the pan,\u00a0<\/span>with their face down\u00a0and the shell upwards (or “abouboura”, as the Cretans call it),\u00a0<\/span>and leave them for a few minutes on high heat to pull themselves inside their shell,\u00a0<\/span>carrying salt with them.\u00a0<\/span>Once their liquids have dried, we add olive oil -which does not exactly cover them-\u00a0<\/span>and let them fry for 4-5′.\u00a0<\/span>Turn them off with vinegar, pour the fresh rosemary into the pan\u00a0<\/span>and let them boil for 2′.\u00a0<\/span>Serve immediately with the sauce that has formed, if desired with the pan.<\/span><\/p>\n

    Bon app\u00e9tit!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    Method Sprinkle the pan with enough coarse salt. Wash the snails very well and place them on the pan,\u00a0with their face down\u00a0and the shell upwards (or “abouboura”, as the Cretans call it),\u00a0and leave them for a few minutes on high heat to pull themselves inside their shell,\u00a0carrying salt with them.\u00a0Once their liquids have dried, we add olive oil -which does not exactly cover them-\u00a0and let them fry for 4-5′.\u00a0Turn them off with vinegar, pour the fresh rosemary into the pan\u00a0and…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3574,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/caesarssnails.com\/index.php\/wp-json\/wp\/v2\/pages\/3852"}],"collection":[{"href":"https:\/\/caesarssnails.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/caesarssnails.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/caesarssnails.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/caesarssnails.com\/index.php\/wp-json\/wp\/v2\/comments?post=3852"}],"version-history":[{"count":14,"href":"https:\/\/caesarssnails.com\/index.php\/wp-json\/wp\/v2\/pages\/3852\/revisions"}],"predecessor-version":[{"id":4492,"href":"https:\/\/caesarssnails.com\/index.php\/wp-json\/wp\/v2\/pages\/3852\/revisions\/4492"}],"up":[{"embeddable":true,"href":"https:\/\/caesarssnails.com\/index.php\/wp-json\/wp\/v2\/pages\/3574"}],"wp:attachment":[{"href":"https:\/\/caesarssnails.com\/index.php\/wp-json\/wp\/v2\/media?parent=3852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}