Snailed it!

Nu mi-a trebuit mult timp sa ma indragostesc nu doar de aroma melcilor, dar si de intregul proces de prindere, curatare si pregatire pentru a fi pusi mai departe in opera prin numeroasele retete. Dupa atata munca, parca au gust mai bun.

Unde mai adaug si faptul ca melcii vin la pachet cu multe beneficii pentru organism. Detalii despre proprietatile nutritionale aici.

Cum a venit primavara, incepusem sa urmaresc cand apare prima generatie de melci. Acestia sunt cei mai gustosi si mai curati, neavand la dispozitie prea multe buruieni pe care sa le manance dandu-le vreun iz de iarba.

Oricum, am grija sa ii strang din zone curate, vreo pajiste sau gradina, iar apoi, timp de 3-4 zile, ii tin in niste cutii cu gauri pentru a avea aer, ii hranesc cu faina de porumb si ii spal zilnic, pana observ ca obtin inapoi de la ei faina cu care i-am hranit eu - daca intelegeti ce vreau sa spun.

Alte 2-3 zile sunt pusi la post negru si rugaciune, timp in care continua imbaierea zilnica cu care i-am obisnuit. De data asta urmaresc nici sa-i omor in chinuri , dar nici sa-i sacrific cand inca mai au burta plina.

In ultima faza, aleg melc cu melc, sa ii vad ca sunt vii, ii bag intr-o baie extra-sarata in care ei se retrag in cochilie si scot afara mucusul, apoi ii pun la oparit in apa cu sare, otet si vreo crenguta de cimbru sau alte mirodenii. Se fierb doar vreo 5 minute, apoi se scot din oala si pot fi gatiti in fel si chip, dupa numeroasele retete de care abunda internetul sau imaginatia.

Pentru ca e un `must-have` in lista de preparate din melci, nu poate lipsi `Escargots a la Bourguignonne`, o reteta franceza de melci aromati cu unt, usturoi si patrunjel. Eu am pus si cateva fire de ansoa in pasta de unt si rau nu am facut.

Se scoate fiecare melc din cochilie, i se rupe intestinul (capatul negricios rasucit) se pune inapoi si se capaceste cu untul aromat. Se coace in cuptor pentru 10-15 minute. Voilà!

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English

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Didn't took me too much time to fall in love not only with the flavor of the snails, but also with the whole process of catching, cleaning and preparing to be used in the recipes. After all this work, they taste better.

Besides that, I have to mention that snails come packed with many benefits for the body. Details about nutritional properties here.

As the spring came, I started spying for the first generation of snails. They are the tastiest and cleanest, not having too many weeds to eat by giving them some grass taste.

Anyway, I take care to get them from clean areas, a lawn or garden, and then, for 3-4 days, I keep them in some boxes with holes to have air, feed them with corn flour and wash them daily till I notice that I get back from them the flour I fed them - if you know what I mean.

Another 2-3 days I'll teach them to fast and pray, during this time bathing them daily. In this process I don't want them killed by starvation, but neither to sacrifice them when they still have a full belly.

In the last phase, I check snail by snail to see them still alive, I put them in an extra-salty bath where they retreat into the shell and remove the mucus, then put them in the boiled water with salt, vinegar and some thyme or other spices. Boil for just about 5 minutes, then remove from the pot and cook as you wish, according to the numerous recipes that abound the internet or the imagination.

Because it's a must-have in the list of snails recipes, 'Escargots a la Bourguignonne', a French recipe of snails flavored with butter, garlic and parsley, can't be missed. Beside the classic recipe, I put a few anchovies in the butter and I didn't regret it at all.

Remove each snail from the shell, take off the intestine (the twisted end) and put back the snail with the aromatic butter. Bake in the oven for 10-15 minutes.

Voilà!