Carracoles en Salsa from Two Fat Ladies Obsessions by Clarissa Dickson Wright
This is a recipe from Spain, where they cook a lot of snails. It is unusual because of the addition of the fennel stalks and their fronds, which gives a nice aniseedy taste to the dish, and also th...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Colander
- Serving platter
Ingredients
- Few stalks of fresh fennel with their fronds, chopped
- 2 bay leaves
- A small glass of dry sherry
- 3 cloves of garlic, chopped
- ½ green bell pepper, peeled, seeded, and chopped
- 1 lb tomatoes, chopped
- 2 tiny fresh fiery-hot chili peppers, seeded and chopped
- 1 large onion, chopped
- 1 tbsp vinegar ¼ cup olive oil
- Salt
- 36-45 large snails, fresh or canned
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