Rice with grape snails "centurion"

Description

This dish came to us from those distant times, when the Romans constantly fought with the equally ancient Greeks. Second, and happily reciprocated the first. The Greeks worshipped the Olympus and its inhabitants, and the Romans shrugged their shoulders, say, "Ave Caesar!". The only point on which there was no dispute "in vino veritas". Wine happy drinking and those and others. And the snacks were chosen quite hearty option food grape snails...

Ingredients

Snails

48 piece
Figure

350 g
Carrots

350 g
Onion

350 g
Olive oil

250 ml
Olives

10 piece
Butter

100 g
Cumin

1 tsp
Saffron

0.25 tsp
Rosemary

1 tsp
Barberry

0.5 tsp
Salt
Water

2 cup

Cooking

The first steps of this dish is similar to cooking pilaf. Wash the rice until until the water is clear. Carrots cut into strips, and onion half-rings. In a deep saucepan with a thick bottom pour the olive oil layer of about 2 cm and turn on full heat. As soon as the oil will go white smoke, lay the carrot, onion and all the spices except the saffron. Fry for five minutes.

Spread on top of rice, level it with a spatula and pour the boiling water so that it covers the rice by 1 cm to Reduce the heat and leave to languish under cover.

After 10 minutes, stir all the contents of the pan and again cover with a lid.

Let us snails. They must be removed from the shells. A few shells can be left for decoration.

Put the snails in the pan and fry with butter (with herbs and garlic) for at least 10 minutes, as they need to thoroughly fry.

Add to the pan with the rice, olives, saffron and stir.

Finally, put the snails with melted butter. Can a little salt. We leave under cover for another five minutes, then serve.

Caution: the pan will be a large amount of oil, so when putting some on a plate I suggest to use a spoon-with a slotted spoon. * This is due to the primary purpose of food: to counteract the alcohol and help to avoid hangover.

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