Snails with wild greens and greek spices


Ingredients for 6-8 people

900 gr snails without the shell

1 cup of vinegar

1 glass of red wine

1 cup of olive oil

1 cup of flour

1 sprig of rosemary

Salt, pepper


For the greens

30 gr dill

20 gr mint

20 gr parsley

15 gr fennel

17 gr lemon juice

15 gr sweet paprika

5 gr hot paprika

250 gr olive oil

230 gr onions

15 gr grated fresh garlic

110 gr grated onions

Salt, Black pepper

250 gr beet


Preparation of the wild greens

In a pot, add the olive oil and sauté both of the fresh and dry onions on very low heat until almost dissolved.

Add garlic, both of the paprikas and stir for 2-3 minutes. Cut the wild greens, pour them into the pot and pour half of dill, mint, parsley and half of fennel. Stir, cover the pot with the lid and lower the heat to simmer.

Leave until the wild greens are wilted and softened. Take the pot off the heat and pour into it the remaining herbs and lemon juice.


Preparation of the snails

Rinse the snails thoroughly with plenty of cold water and drain them.

In a bawl put the flour, the snails, the rosemary, salt and pepper, stir them once and after 3 minutes quench them with wine.

Serve with wild greens.