A Snail Summons-
Staring up at the heavens, eyes full of anticipation, the air buzzing with a static energy. What is everyone waiting for? A similar sight may well have been seen back in 2nd millennia BC when worshipping Zeus, or fast forward to witnessing a solar eclipse. But this is modern times and a cloudy sky…
We are waiting for rain! The land is gasping after a scorching summer and erupts a celebratory blanket of green when the first shower touches down. Yet these hillside mass gatherings aren’t for the relief of moisture itself, but for the shelled offerings that reveal themselves slowly from the undergrowth. We are talking snails.
The first land snail fossils discovered were between 350 million and 260 million years old
The Snail, or Salinkári as they are known on Grecian soils, hibernate in the hot, dry season. The dormant ones stuck to the wall are still very much alive, they just puff up and stay put. But as soon as it rains they leave their territory and ‘walk’ around. And this is when we collect them. This is also when we start referring to them as their French name of Escargot, which automatically points to positive concoctions - chic food, haute cuisine, and exotic taste. Yes they are going on the menu, and if you are one of many that have decided that you’ve read enough as it might put you off your gyros, then just give us the benefit of the doubt and read on.
Escargots are rich in protein, a similar content to pork and beef, but much lower in fat. They are a fantastic source of iron, calcium, Vitamin A, and a slew of other essential minerals. Also, due to their anti-inflammatory and antioxidant qualities, they have anti-cancer capabilities and strengthen the immune system.
They have a life expectancy of 3 to 7 years in the wild, but in captivity, they can survive for 10-15 years or even longer
The slime/mucus (sorry) has also been used as traditional medicine, Hippocrates studied its beneficial properties and praised its effectiveness in hydrating the skin, relieving skin irritations, wound healing, and treating skin disorders. He also considered their consumption beneficial for various stomach disorders.
As a gastropod mollusk, snails are related to the Octopus
Escargots are said to taste like ‘a meaty bite of mushrooms, earthy with buttery smoothness.’ They are also often compared to the taste of chicken and firmly cooked fish. However, they assume the flavour of the condiments, sauces, and herbs they are cooked in.
Is that enough to tempt you? Don’t forget, not only will you be ridding your lettuces of the pesky critters, you’ll be benefiting from all the goodness of this superfood and saving a bit of dosh, foraging at its best and living off the land.
But proper preparation is important, hence why you are waiting for the rain. You want to catch these speedy nippers before they eat too much. A snail, I mean escargot, with a belly full of grass isn’t going to do your stomach much good. But do not fret if they’ve sneaked in a small snack as you’ll see below.
Their speed varies according to the species, but it is generally between 0.5 and 0.7 inches per second
Place larger escargots (small shells are more brittle so best keep to the larger ones) in a container with holes so they can breathe, but not escape! Place flour in the container with them, they will eat this which will cleanse their stomachs of any toxins, as flour is a human food it is perfect for their detox. Leave them for two days on this diet. Discard any dead ones. The next ‘spa treatment’ is to be washed, thoroughly. Wash, wash, wash. Then wash some more, the last thing you want is a bit of soil between your teeth. Then bring a large pot of water to boil, place them in the water and boil for five minutes. Drain then boil and drain again, this will remove any remaining impurities. They are now perfectly prepared and ready for your Stifado.
Like trees, the rings on a shell indicate its age
So whether you decide to delve into this controversial cuisine, attempting the below recipe or ordering it on your next night out, at least you now know some strange facts and understand the excitement when presented with a bucketful of shelled chaps after a downpour.
Join the rain dance!
Despina's Delights
A serving of traditional Greek family recipes, brought to you by a local legend.
Saligkaria Stifado - Σαλιγκάρια στιφάδο
Ingredients
-2kg of above prepared snails
-1kg baby onions chopped
-3 cloves garlic chopped
-6 fresh tomatoes chopped
-2 quinces peeled, cored and sliced into big segments (You'll realise you've seen quince trees everywhere, a large yellow green apple-like fruit with soft fluffy skin).
-2tbsp tomato paste
-Bay leaf
-Rosemary chopped
-Cinnamon stick
-Salt and pepper
-1 cup olive oil (plus little extra for frying)
-1.5 cup of red wine
-Water
Method
1. In a large pot gently fry onions on a medium-high heat until softened.
2. Add tomato paste, snails, tomatoes, garlic, quince, bay leaf, rosemary, cinnamon stick, and season with salt and pepper.
3. Turn down to a low heat, add enough water to cover ingredients and leave to cook for at least 1.5 hours until soft.
4. Once softened add oil and wine and cook for a further half hour.
Best served with crusty bread, Raki, and toothpicks!
Post by Nikki Franks Falloon
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