🇬🇷Приготовление УЛИТОК с нуля. Барахолка в Салониках. Идеи замещает ирония.

If we use farmed snails, they are clean and ready to eat. If we've collected the snails, we place them in a basket with a ventilated lid and feed them flour and thyme sprigs for 3-4 days to clean them, changing the flour and thyme at least once during this time. We place the clean snails in a bowl of cold water to wake them up, discarding any that don't survive. We peel off their white membranes and rinse them under plenty of running water. Add a bay leaf, a few black peppercorns, and a few parsley stalks to a pot of boiling water and cook the snails for 10 minutes, skimming off any foam as needed. Then we remove them from the pot and place them in a colander, rinse with plenty of cold water, and drain before cooking. Heat the olive oil in a saucepan and add the onion and garlic. Once they've softened, add the snails. Add a glass of wine, and once the alcohol has evaporated, add the tomato paste and season with salt and pepper. Then add the parsley, fennel, and 1 cup of cold water and simmer for about 30 minutes. Shake the pan while cooking to prevent the food from sticking. When the snails are coated in oil and juices, remove from the heat and serve.