Cargols a la llauna
Snails have been a reliable source of protein for thousands of years, particularly during times of scarcity. In Andorra, though, these slimy mollusks were more than simply a back-up; a lunch of snails was considered an excellent feast. Andorra, like its neighbor France, adores snails. They are served in a variety of ways here, the most popular and straightforward being cargols a la llauna (oven-roasted snails), which can be served as a main course or as a shared platter: Slow-roasted with salt, pepper, and olive oil, the snails are served with aioli (garlic mayonnaise) or an olive oil-based vinaigrette with paprika.
Cargols a la llauna amb tomata, in which the snails are roasted in chopped tomatoes, and the sumptuous cargols a la llauna Girona, in which the snails are bathed in a creamy tomato sauce with garlic, bay leaves, and Andorran sausage, are also variations. After a couple of them, you'll be questioning, "Escargot who?"
Ingredients
- 5 - 2 kg of flat snails,2 slices of fatty ham, 300 g of raw sausage, 1 onion, 3 garlic, 1 chilli, 1 Tomato (tomata*),1 handful of thyme, 4 tablespoons of brandy, 2 slices of meat or vegetable broth, Flour, Some laurel leaves, Some Mint leaves, Salt, Pepper
Instructions
- Preheat your oven to 180ºC / 350ºF
- Cover the base of a small ovenproof dish with salt
- Place the snails in the dish, openings up
- Put the snails into the oven for five minutes
- Meanwhile, blend together the parsley and peeled garlic with a splash of olive oil to make a picada
- Spoon the picada over the exposed area of every snail (see video above)
- Return them to the oven for another 5 minutes
