Snails with butter, dill and paprika
Hello and Merry Christmas!
Today I will present you a recipe for a not so popular, but very tasty and healthy product with which to diversify your table. It goes well with white wine or beer, shared with family and friends. If you want to try the recipe, you can get snails from:
Snail blood contains a substance known as hemocyanin, which carries oxygen to cells. Unlike hemoglobin, which gives red blood to vertebrates, hemocyanin contains copper in its molecule, not iron. If you decide to include them in your diet, you will benefit. Nature has generously added vitamins to snail meat. They are richest in vitamin A, but also in excellent amounts of vitamin B1 - thiamine, B2 - riboflavin, B6 - pyridoxine, B9 - folic acid, B12 - cobalamin, vitamin E, vitamin PP, vitamin K.
And now it's time to move on to the recipe, which gives you a final weight of 0.3 kg.
Ingredients:
- 1 kg snails
- 0,05 kg Butter
- 0,003 kg salt
- 0,003 kg paprika
- 0,002 kg fresh dill
- 0,06 kg yellow onion
- 0,06 kg red onion
- 0,005 kg fresh lemon juice
Procedure :
1. Bring a pot of water to a boil and cook the snails for two minutes, without pre-treatment and washing, and they must be asleep (stored up to 5 degrees in the dark) because this is the most humane way.
2. We take out the snails of the water and wash it several times with cold water.
3. Using a small fork, remove the snails from the shells and clean them by cutting the darker back part, which is not edible.
4. Boil water and add the cleaned snails, cook them for 20 minutes. Discard the water and put a new one. Return the snails, also add the red and yellow onion and cook for another 20 minutes until tender and ready.
5.Strain the cooked snails. Heat the butter in a pan and add the snails, sautéing for 2 minutes and finally season with salt and paprika. Turn the pan a few more times and serve on a hot plate, then garnish with dill and lemon juice.
Enjoy !
English 
Български