The Portuguese Snails Francisco Ferreira João Vinha

Portuguese snails Ingredients: 1,5 kg of small snails 2 soup spoofs of olive oil 3 a bit of garlic 1 onion 1 laurel leaf 1 some leafs of marjoram salt pepper piripiri How to make: Take the snails to the fire in a pan of water( 2 or 3 fingers above the snails). Get the olive oil, the garlic, the onion cuted in small pieces, the laurel, the marjoram and temper with salt, soft and long (for about 2 hours) and retrieve the spume for once in a while. Conserve it in the baking liquid until the time to serve. Serve hot and in little plates with a bit of the broth.

When we have snails in our restaurants we write in a paper Há caracóis that means We have snails The snails taste better if you drink along a nice cool bear We eat the snails with our hands and sometimes with a little stick that we call palito