ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 1 kilo snails
- 1 tbsp red vinegar & a little more for steaming the snails
- 2 dry onions, finely chopped
- 1 glass olive oil
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- a few allspice berries
- a few peppercorns
- 2 tbsp tomato paste
- 1 glass dry red wine or semi-sweet
- 2 glasses water
- salt & freshly ground pepper
- 1½ kg small onions (pearl onions) or regular onions in thick slices
- 1 tbsp honey
Περιγραφή
The word “karavolas” is borrowed from the Venetian “caraguol,” which means snail.
Εκτέλεση
Wash the snails very well and put them in a pot with cold water. Add a little vinegar and leave them on the heat to come to a boil (to scald) for 5 minutes. You boil them in cold water, first so that the snails come out of their shells, and second so that the shell does not crack from a sudden rise in its temperature. Drain and rinse the snails. Optionally, pierce the back of them with a small sharp knife, so they will come out easily when you eat them. Rinse them again very well. Meanwhile, put the 2 finely chopped onions in a pot with a little water. As soon as they absorb the water, add half the oil and start sautéing them. When the onions become glossy, put the herbs and spices in a piece of cheesecloth so they can be easily removed later, along with the tomato paste and the snails. Sauté them lightly and deglaze with the red wine. Then add the water, salt and freshly ground pepper. Leave over medium heat to cook for about 10 minutes. In another pot sauté the small onions or the regular onions. Add salt, pepper and sugar and deglaze with the vinegar. Soften them slightly and add them to the pot, together with the honey, when it starts to thicken. Leave to boil over medium heat until they absorb all the liquid and everything becomes syrupy.