This is one of the family recipe that my mother has made a lifetime. INGREDIENTS
1 Caracoles Oil
d'Alcarras fresh sausage, pork ribs, pork, etc.. (I've put sausage) 1 large onion
Brandy 1 cup ground black pepper paprika
Polvitos of Boletus edulis (optional) Flour
DEVELOPMENT.
In a large pot put a jet (generous) of good oil
Add the sausage into small pieces and sauté until golden.
Add the chopped onion and soften fine until it looks golden brown. Add
snails washed well, not drain at all because the water they bring helps them to cook well, slow.
Keep them over low heat for a long time until done.
While snails are cooked, give them a pinch of pepper, Boletus polvitos (I buy them dried and ground with the grinder) and paprika ..
When you take a good while cooking add a glass of brandy and continue cooking them.
When you see that are made add a little bit of flour and let it cook for a while and to taste ¡¡¡¡¡¡
Note:
is important to cook over low heat so they do not stay dry.
1 Caracoles Oil
d'Alcarras fresh sausage, pork ribs, pork, etc.. (I've put sausage) 1 large onion
Brandy 1 cup ground black pepper paprika
Polvitos of Boletus edulis (optional) Flour
DEVELOPMENT.
In a large pot put a jet (generous) of good oil
Add the sausage into small pieces and sauté until golden.
Add the chopped onion and soften fine until it looks golden brown. Add
snails washed well, not drain at all because the water they bring helps them to cook well, slow.
Keep them over low heat for a long time until done.
While snails are cooked, give them a pinch of pepper, Boletus polvitos (I buy them dried and ground with the grinder) and paprika ..
When you take a good while cooking add a glass of brandy and continue cooking them.
When you see that are made add a little bit of flour and let it cook for a while and to taste ¡¡¡¡¡¡
Note:
is important to cook over low heat so they do not stay dry.
