1 1/3 cup of snail meat
2 1/2 liters of water
2 tablespoons of salt
1 medium onion, cut into thin strips
6 black olives, pit removed, cut into strips
1 minced garlic clove
1/2 cup of olive oil
1/4 cup of lemon juice
1/2 tablespoon of ground cumin
To taste: black pepper
300g of Canadian ribs, sliced
Small bunch of radicchio
1 1/3 cup of snail meat
2 1/2 liters of water
2 tablespoons of salt
1 medium onion, cut into thin strips
6 black olives, pit removed, cut into strips
1 minced garlic clove
1/2 cup of olive oil
1/4 cup of lemon juice
1/2 tablespoon of ground cumin
To taste: black pepper
300g of Canadian ribs, sliced
Small bunch of radicchio
The night before, soak the snails in 1 liter of water and 1 tablespoon of salt
On the next day, drain and place the snails in a pressure cooker with the remaining water and salt
Cook for 20 minutes (starting from when the cooker starts to whistle) or until the snails are al dente
Wait for the pressure cooker to release, open it, and drain
Remove the shells of the snails with your hands and let them cool
In a bowl, mix together the onion, olives, garlic, olive oil, lemon juice, and cumin
Season with salt and black pepper, add the snails, and refrigerate covered with plastic wrap for two hours
Distribute among plates and serve with folded Canadian ribs and washed radicchio leaves.
