Snails or Chochlioí Boumpouristoí Recipe

1. Begin by generously salting the snails. Then, coat them evenly in the all-purpose flour.
2. Heat the olive oil in a large pan over medium heat. Once hot, carefully add the floured snails to the pan. Fry them for approximately three minutes.
3. Sprinkle the fried snails with rosemary, salt, and pepper. Give them a gentle mix and let them cook for an additional two minutes.
4. After two minutes, pour the glass of red wine over the snails. Allow the mixture to come to a boil. This step will infuse the snails with the rich flavours of the wine.
5. Once the snails have boiled briefly, they are ready to be served. Enjoy them hot as a delectable Cretan treat!

Alternative Version:

• Create a mix of pepper, salt, oregano, and garlic (optional) to your taste.
• Stuff the spout of each snail with this mixture.
• Fry the stuffed snails in olive oil until they are well-cooked and aromatic.

Note:

Chochlioí can be prepared in many other ways, with variations including soaking in saltwater, boiling with potatoes and pumpkin or cooking with tomatoes, potatoes, and thyme in a dish known as egíni. Each method offers a unique taste experience of this traditional Cretan delicacy.