Greece may be in a tough spot the past few years, but there is no doubt that it is a blessed country; with a pleasant climate for the duration of the year, with unique natural landscapes, seas, mountains, plains, with rich history. And among the Greek lands, Crete is the one that stands out, that looks like it has the knowledge and the willingness to push Greece ahead. Snail farming, as weird as it may sound, belongs to those innovations that for Greece started out mainly in Crete (but also in other regions, admittedly, like in Macedonia) and gave Greeks new avenues and new opportunities for business. There was a period of infancy in the beginning, since snail farming seemed like a trend and the proper farming rules weren’t always followed. It wasn’t clear whether the farming would be of open or enclosed pasture, whether to use imported or local snails to reproduce. However, nowadays, the Cretan snails, or chochlioi, can be found at the dinner tables of many European (and not only European) countries. At the plains of Crete, snails are now a veritable industry that has some companies that construct proper snail farms, or other companies that have research facilities and conduct tours for those who want to see what a snail farm looks like. The Greek and especially the Cretan snail recipes have conquered many countries, even those which, unlike France, didn’t use to consume this special, but perhaps misunderstood food. If we realize how difficult it is for some people to introduce snails in their meals, we can understand how big a success is for Crete and the whole of Greece to send snails abroad. Once more, Crete is the pioneer that promotes a positive image of Greece and this time not just as an ideal vacation destination. A Cretan recipe for snails: chochlioi boubouristoi Ingredients
- 30 large snails
- 150 ml olive oil
- 100 ml wine vinegar (or more)
- rosemary
- salt, pepper
Instructions After you have selected the live snails by putting them in water to see which ones stick their heads out and after you have given them a quick boil and washed them thoroughly to remove foreign bodies, put them in a hot pan with just a pinch of salt. Add olive oil as soon as frying has begun. Five minutes later add as much rosemary as you think is good for you (don’t overdo it). Wait another five minutes, pour the vinegar and take them off the heat. If you want them spicier, add pepper, but don’t add any more herbs or spices. Serve immediately either as a main course or a side dish.
