sauce Snails in my great-grandmother of Kings
Tuesday, January 5, 2010
Painful Bump On Penis
"Caracol, col, col ... Take the horns in the sun ..." Snails are a dish that leaves no one indifferent, or like and you love or you can not even see. Part of the cuisine of my homeland will Cantabria Christmas and celebrating my grandmother Ramona this year I decided to prepare. This recipe has been passed through the hands of generation after generation, and today my mother is the one I hand it to me. Of course today is not like yesteryear, today we buy at the supermarket and camaraderie and cooked. Remember my mother and my grandmother picked them up in the months before Christmas, and how clean one while under the kitchen faucet and then down to Puerto Chico, (in our beautiful bay of Santander) to clean them at sea .
A difficult process is now made to last, because we live between the rush and running and keeping them in the super preparaditos ... because it makes us a bit more fun the preparation, because it takes time and preparation. Ay! If my dear "bisa" see today as we can buy .... Well, here we go with the recipe bueli goes for you!
A difficult process is now made to last, because we live between the rush and running and keeping them in the super preparaditos ... because it makes us a bit more fun the preparation, because it takes time and preparation. Ay! If my dear "bisa" see today as we can buy .... Well, here we go with the recipe bueli goes for you!
Ingredients: 1 snail pot 1 kg and clean and cooked. For the sauce: 2 onions, 2 garlic cloves, half a small red pepper ½ green pepper, chorizo \u200b\u200bpepper 100 g (pulp pepper), paprika and pepper, 1 cup of brandy, bay leaf, oregano, thyme, black pepper and pinch of nutmeg, salt, olive oil. Seasonings for the sauce: nuts, sausage, ham and bacon all finely chopped.
Preparation: Drain the snails and under clean tap water. We will prepare the sauce, which is the star of this dish. First chop the onions, garlic, half the red and green peppers and poached in a frying pan fire with olive oil. Add the chorizo \u200b\u200bpepper, sauté and add the glass of brandy, let the alcohol evaporate and then add a teaspoon of paprika, hot paprika and other spices to taste, bay leaves, oregano, thyme, black pepper and a pinch of nutmeg.
We leave this sauce over medium-low heat for 20 or 30 min, was seen as the sauce is dry without liquid, add water. After this time, pass the sauce goes mushy for us is very fine.
then pass the resulting sauce to a pan, put it to medium heat and add nuts california, sausage, ham and especially in tacos bacon very finely chopped. After a few minutes sautéing introduce snails, drained, combine ingredients with a wooden spoon and carefully so as not to break the shells and let cook over low heat for 20 or 30 minutes. Try the salt and rectify as necessary. Will be more rich and flavorful if prepared the day before.
The art of cooking 
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