{"id":1077,"date":"2021-05-18T16:53:45","date_gmt":"2021-05-18T13:53:45","guid":{"rendered":"https:\/\/escargothracien.com\/?page_id=1077"},"modified":"2021-05-21T12:43:42","modified_gmt":"2021-05-21T09:43:42","slug":"sintages","status":"publish","type":"page","link":"https:\/\/escargothracien.com\/en\/sintages\/","title":{"rendered":"Recipes"},"content":{"rendered":"
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We suggest...<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Recipes<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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01.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Snail Saganaki<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materials<\/strong><\/p>

One (1) package of our (200 gr) 'SNAIL SAGANAKI with MUSHROOM' does not need to be defrosted.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementation<\/strong><\/p>

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<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Penne Tricolore with minced snail \u2013 mushrooms and sauce <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materials<\/strong><\/p>

One (1) package of our 'PENNES TRICOLOURE WITH SNAIL MINCED \u2013 MUSHROOMS AND SAUCE', no need to defrost <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementation<\/strong><\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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03.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Handmade burger made from minced snail fillet <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materials<\/strong><\/p>

One (1) package of 2 PCS. (100 gr) 'HAND-MADE SNAIL FILLET BURGERS'\u2018<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementation<\/strong><\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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04.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pies with minced snail fillet filling<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materials<\/strong><\/p>

One (1) package of five pieces (150 gr) 'PITTAKIA WITH SNAIL FILLET FILLING'\u2018<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementation<\/strong><\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Boiled snails with oil, lemon or vinegar<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materials<\/strong><\/p>

\u2022 250gr frozen 'THRACIAN SNAIL' fillets\u2018
\u2022 Olive oil
\u2022 Lemon or vinegar
\u2022 Aromatics <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementation<\/strong><\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Crispy snails with paprika and oregano <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materials<\/strong><\/p>

\u2022 500 gr. snail fillet
\u2022 100 g bread flour
\u2022 50 g semolina flour
\u2022 1 tbsp pepper, ground
\u2022 2 tbsp salt
\u2022 \u00bd tbsp paprika
\u2022 1 tbsp oregano <\/p>

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementation<\/strong><\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Snails with burgundy filling, for YOU <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materials<\/strong><\/p>

\u2022 40 snail fillets (one 250g package contains 60-70 pieces of fillet)
\u2022 40 of you
\u2022 250 g butter
\u2022 1 onion
\u2022 2 cloves garlic
\u2022 4 tablespoons chopped parsley
\u2022 Pepper, salt<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementation<\/strong><\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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06.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Snails with mushrooms <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materials<\/strong><\/p>

\u2022 Snail fillet 250 gr.
\u2022 Oil 1 cup
\u2022 2 onions, chopped
\u2022 Mushrooms 200 g, sliced
\u2022 1\/2 kilo ripe tomatoes, grated
\u2022 Garlic 2 cloves
\u2022 1 cup parsley, chopped
\u2022 2 potatoes, cut into cubes
\u2022 Salt
\u2022 Freshly ground pepper
\u2022 Grated cheese (optional)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementation<\/strong><\/p>

1. Defrost the snails for about 60 minutes and let them drain.
2. Pour the oil into the pot and heat it up and saut\u00e9 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).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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06.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Omelette with snail fillet, mushrooms and vegetables <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Materials<\/strong><\/p>

\u2022 100 -150 grams snail fillet
\u2022 1-2 tbsp olive oil
\u2022 3-4 eggs
\u2022 Chopped mushrooms (preferably fresh) into cubes and vegetables (tomatoes, peppers, onion or any other vegetable of your preference and in the quantities you desire)
\u2022 Cheese (feta or yellow that will melt, diced or grated)
\u2022 Salt, pepper <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Implementation<\/strong><\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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You choose us for ...<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Why our products?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tLong service life<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tThey are cooked quickly <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tHealthy food<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tAvailable all year round<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tFasting products<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tSafe for consumption <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tLow in calories<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tTop nutritional items<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tRich source of vitamins<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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[…]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"enabled","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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