Piatto per lumache

Bebbux bl-aljoli is a traditional snail dish originating from Malta. The dish consists of cooked snails served with arjoli sauce. The snails are cleaned, washed, and simmered until fully cooked, then removed from their shells and placed on a large platter. The arjoli sauce is made with a combination of garlic, tomatoes, breadcrumbs, olive oil, parsley, lemon juice, salt, and pepper. The sauce is poured over the cooked snails, and the dish is then usually enjoyed as an appetizer with crusty Maltese bread and olive oil on the side.

Bebbux bl-aljoli

Vietnam

Questa zuppa di lumache piccante è un piatto base di Hanoi. Di solito è preparata con lumache d'acqua dolce che vengono unite a un brodo a base di pomodoro. Il piatto contiene anche vermicelli di riso e fresche erbe vietnamite, mentre le guarnizioni tipiche includono tortini di pesce, tofu fritto, scalogni affettati, scalogni fritti o coriandolo. Spicchi di lime, pasta di gamberi o salsa chili possono essere serviti a parte. Il b&uacute;n ốc è preparato come una classica versione invernale o come una rinfrescante varietà estiva in cui il brodo viene servito freddo e i noodles devono essere immersi nel brodo e poi consumati.

Bún ốc

Portugal

Questo saporito piatto portoghese è composto da lumache accuratamente pulite che vengono stufate in una semplice combinazione di acqua e bastoncini di origano, mentre diverse varianti possono includere anche altri tipi di erbe, pomodori o peperoncini. Come suggerisce il nome, il piatto è associato all'Algarve, dove le lumache vengono tradizionalmente raccolte da aprile a giugno. I caracóis vengono sempre serviti nel guscio e l'intero piatto è solitamente accompagnato da pane rustico.

Caracois in Algarvia

Spain

Common land snails, known as caragols in the Catalan dialect, are a highly appreciated gourmet delicacy in Spain, especially in Catalonia, Andaluc&iacute;a, and Valencia - regions where snails have long been wild-harvested and featured as a staple ingredient in traditional cuisine. Some of the most common varieties of snails eaten in the country include the country snail or garden snail (Helix aspersa), and the vineyard snail (Helix pomatia), with the first being more commonly used. Known as caracoles in Spanish, these soft-shelled mollusks are typically distinguished by a delicate and earthy flavor, and these days, they are also cultivated at special snail farms throughout the country. Once a seasonal delicacy, caragols can be prepared in various traditional ways including caragols a la llauna, caragols a la gormanda, and caragols in samfaina. This beloved local mollusk is celebrated during the gastronomic event called L&rsquo;Aplec del Caragol, held each May in the Catalan city of Lleida and featuring a wide range of snail specialties that are savored by a great number of locals and tourists.

Caragols

Cargolade is a traditional northern Catalan specialty that's popular in Occitanie as well. The dish is prepared with the local variety of snails that are cooked in their shells, often outdoors and over vine wood. The name of the dish is derived from cargols, Catalan for snails, and the suffix -ade, denoting a meal that's based on a single ingredient. The snails are stuffed with a combination of lard, garlic, and parsley, then seasoned with paprika and salt before they're placed on the grill. When they start to whistle, they're fully cooked. Cargolade is traditionally eaten piping hot while standing up and it's usually accompanied by aioli. There's also a second method of preparing the snails in the Aude, where they are flamb&eacute;ed with salt, herbs, piment d'Espelette, and rendered lard.

Cargolade

Cargols a la llauna is a traditional dish originating from Catalonia. It's made with a combination of snails, mayonnaise, and garlic. The snails are grilled in their own shells for a few minutes, then served with garlic and mayonnaise sauce. The snails are then traditionally dipped in the sauce. Every year, 200,000 people come to Lleida for the Aplec del Cargol (which can be translated as snail gathering) to enjoy snail-based specialties.

Cargols a la llauna

Italy

Chiocciole a picchi pacchi is a traditional dish hailing from Sicily. It consists of snails served with picchi pacchi sauce. The snails are purified, washed, cooked, and drained. The onions are saut&eacute;ed in olive oil with the snails, tomatoes, black pepper, chili pepper, parsley or basil, and salt. The dish is simmered for a short while more, and then it can be served hot or cold, depending on personal preferences.

Chiocciole a picchi pacchi

France

Escargots aux noix is a traditional dish originating from the southwestern parts of the country. The dish is usually made with a combination of snails, heavy cream, walnuts, white wine, butter, lemon juice, nutmeg, salt, pepper, and herbs such as parsley, chives, tarragon, and chervil. The snails are tossed with wine and refrigerated. The butter is seasoned with the herbs, salt, pepper, nutmeg, and lemon juice before it's left to chill in the fridge. The butter is then melted in a skillet and mixed with walnuts, heavy cream, snails, and wine. The mixture is heated through but not boiled, and the sauce should be thick and well blended. The dish is seasoned with salt and pepper, and it's served by placing the snails in individual ramekins before they're topped with the sauce.

Escargots aux noix

Greece

The star ingredient in this traditional Greek dish are snails that are pan-fried in their shells, usually in hefty amounts of olive oil or on a bed of salt. The dish is often elevated with the addition of vinegar or herbs such as parsley or rosemary. The unusual name, which vaguely translates as popping fried snails, refers to the loud sound the snails make when fried. Others claim it comes from the Cretan word abouboura, meaning face-side down. The snails are served inside the shells, and they are traditionally eaten with toothpicks, while crusty bread and a glass of raki or ouzo are often served on the side. The dish is mainly associated with Crete, where it is considered to be an authentic delicacy that's especially popular before the Greek Orthodox Easter, when it can be found in most homes and taverns.

Kohli bourbouristi

Croatia

Le&scaron;o puževi is a Croatian dish that is especially prized in the city of Benkovac. The simple dish is made by boiling snails. The snails should first be left for 15 days to clean themselves. They are then placed in a pot of boiling water with a splash of vinegar. After 40 minutes, the snails are ready to be consumed, and they are usually seasoned with salt, pepper, and paprika. In Benkovac, le&scaron;o puževi are traditionally eaten with a toothpick.

Lešo puževi

Lumache alla Bresciana is an Italian dish made by cooking snails with spinach and hefty amounts of grated parmesan cheese. Other ingredients include onions, tomatoes, white wine, butter, olive oil, garlic, and parsley. It is recommended to serve this rustic dish with grilled polenta on the side.

Lumache alla Bresciana

Piedmont is well known for its snails - there is even a Fiera fredda della lumaca, a snail fest celebrated on the 5th of December. The feast sometimes lasts up to three days, and the main star of the event is Helix pomatia Alpina, the local variety of large snails with white meat. Preparing the snails is very time-consuming: first, they must be gathered, then fed with selected aromatic herbs and cleaned. There are various ways to prepare the snails in Piedmont - for this particular recipe, snails are cooked in an aromatic mixture of butter, onions, broth, wine, bay leaves, and thyme, then served topped with pesto consisting of walnuts, chopped parsley, butter, anchovies, and garlic.

Lumache alla Piemontese

Lumache al sugo or sizzigorrus cun bagna is a traditional snail dish originating from Sardinia. The dish is usually made with a combination of snails, tomatoes, garlic, rosemary, hot peppers, olive oil, and salt. The cleaned and washed snails are cooked in boiling salted water for half an hour, and then removed from the pot. The garlic is saut&eacute;ed in olive oil and tomato passata is then poured into the pan. Once the mixture starts to bubble, the snails are added in, along with rosemary and salt. The dish is cooked over low heat for about twenty more minutes, and it's then served piping hot.

Lumache al sugo

Ốc hương is a traditional snail dish. The key ingredients in this dish are large and sweet Babylonia snails with white and brown spotted shells. They're usually stir-fried in a large wok with a sweet and sticky sauce. When served, the snails are pulled out of their shells with a small two-pronged fork, then dipped into a combination of salt, pepper, lime juice, and chili sauce.

Ốc hương

Ốc len x&agrave;o dừa is a traditional dish and a specialty of Ho Chi Minh City. The dish is made by cooking mud creeper sea snails in coconut milk with fresh spices such as lemongrass, coriander, chili, and garlic. The snails are cooked until they suck up all of the sweet and creamy sauce. Before serving, the dish is usually garnished with fresh coriander leaves. In order to eat the snail meat, it must be sucked out of its shell while making a loud slurping sound. It's recommended to serve Ốc len x&agrave;o dừa with a glass of beer or wine on the side.

Ốc len xào dừa

Oc luoc xa is a traditional dish originating from the Ninh Binh region. It's made with mountain snails which live on the limestone mountains in Tam Diep town. The snails appear only from April to August, making this dish a seasonal delicacy. The texture of the meat is tough and brittle. Although there are a few dishes made with these snails, they're most commonly boiled with spices such as lemongrass, ginger, and red chili peppers. Once prepared, the dish is traditionally accompanied by fish sauce for dipping on the side.

Oc luoc xa

Palenta s pužima is a traditional dish originating from the Istria region. The dish is usually made with a combination of snails, onions, garlic, tomatoes, flour, white wine, parsley, olive oil, salt, pepper, and polenta. The onions, garlic, tomatoes, flour, and parsley are saut&eacute;ed in oil, then mixed with cleaned and cooked snails. The mixture is seasoned with salt and pepper, covered with wine, and it's then simmered while stirring for more than half an hour. Once done, the snail mixture is served with cooked polenta on the side for a complete meal.

Palenta s pužima

Puževi na gradele is a Croatian specialty originating from the city of Benkovac. It consists of grilled snails. The snails should be left to clean themselves for at least 15 days. When the grill (called gradele) is heated, the snails are cooked until they release all of the foamy water. They are then seasoned with salt, pepper, and paprika. Apart from this preparation method, there is also a popular dish where the snails are skewered with pancetta and bell peppers before being placed on the grill. In Benkovac, there is also a popular manifestation called Puževim Korakom, celebrating a variety of dishes using snails as the key ingredient.

Puževi na gradele

Germany

La Schneckensuppe è una zuppa tradizionale tedesca, specialità della zona vinicola del Baden. La zuppa è solitamente preparata con una combinazione di lumache, panna, scalogni, brodo di pollo, vino bianco, porri, carote, sedano, aglio, burro, alloro, prezzemolo, sale e pepe. In una padella con aglio, gli scalogni vengono saltati nel burro finché non diventano traslucidi. Il brodo, il vino, le carote, i porri, il sedano e le foglie di alloro vengono aggiunti alla padella e fatti sobbollire. Le lumache vengono riscaldate nel burro e aggiunte alla zuppa. Si mescola la panna e si riscalda la zuppa, si condisce con sale e pepe e si guarnisce con prezzemolo tritato. La zuppa viene servita bollente con il pane a parte.

Supplì al collo

Tapa caracoles is a traditional snail dish that's served in tapa bars. There are two types of snails served in Spain &ndash; caracoles and cabrillas. The caracoles are small snails, while the cabrillas are large snails. The dish is usually made by cooking caracoles in a broth with cumin, black pepper, garlic, and bay leaves. Once prepared, the snails are typically served in small bowls and it's recommended to pair the dish with a glass of Spanish beer on the side.