Stewed Snails (Cooked Escargots)

INGREDIENTS

1 kg. edible land snails (brown-shelled)

½ cup olive oil

3 kg. small-sized onions

2 tbs. tomato paste

3 bay leaves

Salt, pepper

1 quince, diced

 

PREPARATION

Step 1

Clean and rinse the snails thoroughly.

Step 2

Sauté the onions (whole) in olive oil, until light brown. Take the onion out of the frying pan and dip the snails into the same olive oil and sauté.

Step 3

Dilute the tomato paste in a glass of water. Pour onto snails.

Step 4

Add salt, pepper, bay leaves, and sautéed onions. Simmer for ½ hour.

Step 5

Add chopped quince and let boil for an additional ½ hour.

Step 6

Let fluids evaporate and congeal. Remove pot from flame.