Giant Sea Snails Recipes

GIANT SEA SNAILS

Steps:

• Stir together the nuts, sugar, and cinnamon.
• Remove 2 rolled-up breadsticks from the package. Place on waxed paper. Unroll 1 of the breadsticks. Cut a lengh of the dough for the bottom of the snail and press the longer end onto the end of the rolled-up breadstick. Wrap the unrolled breadstick around the rolled-up breadstick. Repeat with the remaining breadsticks.
• For the head, take the free end of the breadstick and roll it a little in the other direction. Affix a small rolled up piece of dough for antennae and remember to add a length of dough for the bottom of the snail.
• If you like, make smaller snails using 1 breadstick for each snail. Put the snail on a plate and Flatten the snail with your hand.
• Brush with sugar mixture.
• Place the snail, sugared side up, on a greased baking sheet. Repeat with the remaining snails, bake in a
• 375 degree oven about 15 minutes or till golden.
• Serve warm or cool.

LUMACHE DI MARE: SAUTEED SEA SNAILS

Steps:

• To clean and cook sea snails: Boil the snails for approximately 20 minutes in a pot of water. This will remove the sand and grit trapped inside the shell and cook the snail meat.
• In a saucepan, heat up the olive oil and saute the garlic and chopped chile pepper. Then add the snails. Add the wine and cook for a few minutes. Add salt, parsley and toss together well. Serve immediately.