Recipe courtesy of Dimitris Skarmoutsos

Rosemary Snails with Red Wine Vinegar

  • Level: Intermediate
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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24 snails, canned, rinsed with cold water

All-purpose flour, to dust

3/4 cup olive oil

1/2 cup diced white onion

2 cloves garlic, minced

2 sprigs rosemary

1/2 cup red wine vinegar or balsamic vinegar

Salt and ground black pepper


Dust snails in flour. In a medium saute pan with olive oil over medium heat, add onions and garlic and saute until translucent, approximately 4 to 5 minutes. Add snails and rosemary and continue to saute for 2 minutes. Add vinegar. Saute for an additional 2 minutes. Season with salt and black pepper. Serve immediately with crusty bread.

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