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Recipes
01.
Snail Saganaki
Materials
One (1) package of our (200 gr) 'SNAIL SAGANAKI with MUSHROOM' does not need to be defrosted.
Implementation
We unpack the saganaki from the transparent packaging, place it in a microwave-safe dish and heat it for 4-6 minutes. You can enrich it with additional spices to make it spicier, or with a little grated cheese and 'garnish' it with parsley or dill or whatever else you wish. and it is ready to serve
02.
Penne Tricolore with minced snail – mushrooms and sauce
Materials
One (1) package of our 'PENNES TRICOLOURE WITH SNAIL MINCED – MUSHROOMS AND SAUCE', no need to defrost
Implementation
We unpack our dish from the transparent packaging, place it in a microwave-safe dish and heat it for 4-6 minutes. You can enrich it with additional spices or a little grated cheese and 'garnish' it with parsley or dill or whatever else you wish. and it is ready to serve.
03.
Handmade burger made from minced snail fillet
Materials
One (1) package of 2 PCS. (100 gr) 'HAND-MADE SNAIL FILLET BURGERS'‘
Implementation
Unpack the burgers from the transparent packaging, leave them for about 10 minutes to defrost and place them either in a non-stick pan after coating them with a little oil or butter (vegetable or animal) over low heat for a few minutes, turning them regularly, or in an oven at 180 degrees after coating them again with a very little oil or butter for 25-30 minutes.
04.
Pies with minced snail fillet filling
Materials
One (1) package of five pieces (150 gr) 'PITTAKIA WITH SNAIL FILLET FILLING'‘
Implementation
Unpack the pittas from the transparent packaging, leave them for about 10 minutes to defrost and place them, after brushing them with a very small amount of oil or butter (vegetable or animal), in an oven at 180 degrees for 25-30 minutes.
05.
Boiled snails with oil, lemon or vinegar
Materials
• 250gr frozen 'THRACIAN SNAIL' fillets‘
• Olive oil
• Lemon or vinegar
• Aromatics
Implementation
Defrost the snails for about 60 minutes, rinse them and let them drain.
Mix the oil with the lemon or vinegar until they become a homogeneous mixture. We can also add herbs of our choice.
Serve the snails on a plate and pour over the olive oil or lemon oil.
Snails with olive oil, lemon or olive oil vinegar are a meze dish that goes perfectly with raki, ouzo or tsipouro.
06.
Crispy snails with paprika and oregano
Materials
• 500 gr. snail fillet
• 100 g bread flour
• 50 g semolina flour
• 1 tbsp pepper, ground
• 2 tbsp salt
• ½ tbsp paprika
• 1 tbsp oregano
Implementation
We take them out of the package and wash them lightly to defrost, then place them on kitchen paper to absorb excess liquids. In a tupperware, we put the flours, salt and pepper, paprika and oregano, add a few snails and shake to cover them with the mixture. In a frying pan, we put enough oil to fry them. When it is well heated, we fry them a little bit, for 2 - 3 minutes, until they are golden brown. We remove them from the pan with a slotted spoon and place them on a plate lined with kitchen paper, leaving them to dry for 1 - 2 minutes. They are accompanied by lemon and dill or parsley.
06.
Snails with burgundy filling, for YOU
Materials
• 40 snail fillets (one 250g package contains 60-70 pieces of fillet)
• 40 of you
• 250 g butter
• 1 onion
• 2 cloves garlic
• 4 tablespoons chopped parsley
• Pepper, salt
Implementation
Remove the snail fillets from the package and wash lightly to defrost, then place them on kitchen paper to absorb excess liquid. In a blender, put the onion, garlic, parsley, pepper and salt and beat them very well. In a bowl, pour the mixture from the blender, add the soft butter, mixing well. Open the top of the snails and place one or two snail fillets and add some of the filling to the snails. Repeat for the others. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 180 degrees for 15 minutes.
06.
Snails with mushrooms
Materials
• Snail fillet 250 gr.
• Oil 1 cup
• 2 onions, chopped
• Mushrooms 200 g, sliced
• 1/2 kilo ripe tomatoes, grated
• Garlic 2 cloves
• 1 cup parsley, chopped
• 2 potatoes, cut into cubes
• Salt
• Freshly ground pepper
• Grated cheese (optional)
Implementation
1. Defrost the snails for about 60 minutes and let them drain.
2. Pour the oil into the pot and heat it up and sauté the onions and mushrooms. Add the grated tomatoes, garlic, half the parsley and 2-3 glasses of water. Let it boil for 10 minutes.
3. Add the potatoes and finally the snail fillets. Season with salt and pepper and continue cooking until tender. Turn off the heat and sprinkle with the remaining parsley and mizithra cheese (optional).
06.
Omelette with snail fillet, mushrooms and vegetables
Materials
• 100 -150 grams snail fillet
• 1-2 tbsp olive oil
• 3-4 eggs
• Chopped mushrooms (preferably fresh) into cubes and vegetables (tomatoes, peppers, onion or any other vegetable of your preference and in the quantities you desire)
• Cheese (feta or yellow that will melt, diced or grated)
• Salt, pepper
Implementation
1. Remove the snail fillets from the packaging and wash them lightly to defrost, then place them on kitchen paper to absorb any excess liquid.
2. Beat the eggs in a bowl until they are foamy and bubbly.
3. Put the olive oil in the pan and let it heat.
4.Pour the snail fillets, mushrooms and vegetables into the pan and reduce the heat to soften, stirring regularly.
5. Add salt and pepper. After 2-3 minutes, add the eggs to the pan and swirl it to spread the mixture everywhere. Once the eggs start to set, prick them with a fork in the places that are not yet set. With a wooden spoon, roll the omelette in the pan and let it roll onto the plate.
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Why our products?
- Long service life
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- Healthy food
- Available all year round
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- Low in calories
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