mediterranean

Cretan Snails with Rosemary and Barley Rusks

Name: Cretan Snails with Rosemary and Barley Rusks
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 254 g snails, cooked and cleaned; 35 g olive oil; 7 g garlic, minced; 2 g fresh rosemary, chopped; 17 g red wine vinegar; 81 g barley rusks, broken; 208 g tomato, diced; 1 g salt; 1 g black pepper

This pan-seared dish pairs snails, cooked and cleaned with fresh rosemary, chopped, barley rusks, broken and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

46 g Carbohydrates

40 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

254g snails, cooked and cleaned 173 kcal
35g olive oil 309 kcal
7g garlic, minced 10 kcal
2g fresh rosemary, chopped 5 kcal
17g red wine vinegar 14 kcal
81g barley rusks, broken 100 kcal
208g tomato, diced 37 kcal
1g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

snailsolive oil
Rinse snails and pat dry. Heat olive oil in a skillet over medium-high heat.
snailsgarlicfresh rosemary
Add snails and sear 3-4 minutes, stirring occasionally. Add minced garlic and rosemary; cook 30 seconds until fragrant.
snailsred wine vinegar
Add red wine vinegar and 2 tbsp water. Simmer 4-6 minutes until the liquid reduces and coats the snails.
barley ruskstomatosalt
Break barley rusks into bite-size pieces in a bowl. Toss with diced tomato and a pinch of salt.
snailsbarley ruskstomato
Spoon hot snails and their pan juices over the rusks and tomato. Let sit 1 minute to soften slightly, then eat.