“Mpoumpouristi” Snails
- 1/2 kilo of fat snails
- 1/2 glass of olive oil for frying
- salt
- 4-5 spoons of vinegar
- 1 spoon of rosemary
The most popular way of cooking snails in Crete, particularly in the case where good company is present. It is a grand wine or Tsikoudia snack. We spread 2 – 3 spoons of salt in a frying pan and on top we lay the snails “ampoumpoura” (which means face down). When the snails stop “singing” we add oil and stir well. We leave them frying for a few minutes and then pour the vinegar and the rosemary in the pan and we withdraw it from the fire. The snails are ready to be served in a deep dish with all of their sauce.
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