Posted on Saturday, September 2, 2017 in
Xtra Recipes
Portuguese-Style Snails with a Rich Broth
Many people love this Portuguese-style snails with a rich broth (caracóis com caldo), the broth is also great to mop up with some crusty bread.
Share this Recipe on:
| Preparation time | 10 min |
| Cooking Time | 30 min |
| Ready In | 40 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
2 lb of snails1/4 cup of white wine2 table spoons of olive oilDry oregano (to taste)Salt and black pepper (to taste)1 onion3 garlic cloves2 bay leaves3 tea spoons of Tabasco sauce or Piri-Piri sauce.
Get Portuguese ingredients 
Preparation
- If buying a bucket of imported frozen snails, these slimy suckers will likely have to been cleaned, but if buying them fresh like most people in Portugal do in markets throughout the warmer months (the city of Setubal is known for its caracois) or in many cases pick them right off grassy fields on a foggy day when the slugs tend to come out, the cleaning process is really the most tedious part. It requires submerging the snails (kind of brutal, I know, but there’s no other way) in a bucket filled with room temperature water, salt and vinegar. You do this until there is no more snot or the least amount possible.
- In a wide and deep pot add the chopped onion, garlic, bay leaves, oregano, and Tabasco sauce (three tea spoons or to taste).
- Sauté until the onion and garlic is golden.
- Add white wine and after a minute or so, add the snails and just enough water to cover the snails and add salt (if using frozen snails, cook in the water in which it was packaged and add more if needed).
- Let boil and then cook on low heat for 20 to 30 minutes. Add the black pepper and serve with plenty of napkins and tooth picks.
Recipe & Photo Credit: Gabriella Opaz, catavino.net
Quick and Delicious Caramelized Pears
This recipe for quick and delicious caramelized pears (peras caramelizadas), is very easy, quick and makes a great dessert.
| Level of Difficulty | Very Easy |
| Servings | 2 |
Chimichurri Sauce (Molho Cru)
Chimichurri sauce (molho cru), has been used in cuisine for many centuries, specifically on fish and meats.
| Level of Difficulty | Very Easy |
| Servings | 1 |
Fried Rabbit (Coelho Frito)
Serve this spicy fried rabbit (coelho frito), with a salad and fries.
| Level of Difficulty | Easy |
| Servings | 4 |
You might also like:
A easy step by step video from Nancy on how to make delicious fried pork belly (torresmos brancos).
Best places to get a bifana in Porto, known for its rich culinary traditions, offers a fantastic array of places to savor a bifana sandwich.
Watch this video to learn how to make Nancy's bean soup with collard greens and cabbage (sopa de feijão com couve e repolho).
A step by step video on how to make Nancy's yummy travesseiros de Sintra, a traditional Portuguese pastry from the town of Sintra.
Nancy's hot chili peppers in olive oil are a spicy, flavorful condiment made by storing fresh or dried hot peppers in olive oil, often salt.
15 popular food spots in Sintra Portugal, a picturesque town nestled in the hills of the Sintra Mountains near Lisbon, is known for its romantic 19th-century architecture, stunning landscapes, and rich culinary...