Recipe courtesy of Dimitris Skarmoutsos
Rosemary Snails with Red Wine Vinegar
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 381
- Total Fat
- 41
- Saturated Fat
- 6
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 222
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
Directions
- 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.