Breaded Weinberg Snails Greek Style
Breaded Weinberg snails Greek style is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 sprigs Rosemary
- 100 g breadcrumbs
- 40 Weinberg snails (ready to cook)
- flour (for coating)
- 1 egg
- Salt
- vegetable oil (for frying)
- 8 tomatoes
- 1 Shallot
- 1 Garlic clove
- 2 tbsp olive oil
- pepper (ground)
Instructions
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1.
Rinse the rosemary, shake dry and strip the needles. Mix with the breadcrumbs.
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2.
Wash the snails, pat dry and first coat in flour. Whisk the egg, season with salt and pepper, then dip the snails through it. Finally coat in the breadcrumb mixture and fry in hot oil until golden brown.
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3.
For the tomato sauce blanch the tomatoes, shock, peel, quarter, core and cut into small cubes. Remove skins from the shallot and garlic, finely chop and sauté in a hot pan with oil until translucent. Add the tomato cubes, season, and simmer over medium heat for about 5 minutes.
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4.
Drain the snails on kitchen paper, arrange on plates and drizzle with sauce before serving.
