How about trying a local recipe with snails?
If you find yourself in Crete, you simply must indulge in them!
Ingredients:
1/2 kilogram of snails
1 glass of wine vinegar
3 sprigs of rosemary
1 glass of olive oil
1 handful of coarse salt
Procedure:
Clean the shell of each snail using a knife, and with the tip of the knife, remove the membrane formed at the opening. Check for any dead snails.
Place the salt at the bottom of the pan. Then, add the snails with their shells facing down into the pan and let them cook for 2 minutes.
After adding the olive oil, let the snails cook for another 2 minutes.
Once they begin to sizzle, add the rosemary and then promptly deglaze with the vinegar.
Stir them well and let them cook for another 2 to 3 minutes, and your meze is ready to serve.
Lena Igoumenaki
President of the Cretan Cuisine Festival Association
Cretan Cuisine Festival
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