Saligaria with fava of Santorini & apaki - The Best from Greece

Posted on: 06/Jun/2011 The following recipe is by Ilias Skoulas, a snail producer who has impressed the market with his Fereikos Gefsis packaged snail products, available both with and without the shell at the Pantopoleion tis Mesogeiakis Diatrofis.

Winner of the 2011 Gefseis kai Zoi award for Best Packaging, Skoulas is a champion for the movement towards incorporating the traditional Mediterranean diet into our everyday cuisine.

The following recipe takes the fear out of cooking snails for the first timer and is a beautiful example of how the flavours of the south Aegean can merge to create rustic yet sophisticated dishes that are uniquely Greek

Ingredients (Serves 2)

150g snail meat, Fereikos Gefsis
100g apaki (smoked pork), cubed
250g Santorini fava, boiled and blended
½ cup extra virgin olive oil
3 spring onions, finely chopped
½ cup white wine
2tbsp Santorini capers

Dressing:
2tbsp parsley, finely chopped
1tbsp lemon juice
Zest from 1 lemon
2tbsp extra virgin olive oil

Method

In a deep saucepan, gently sautee the spring onions in the olive oil for 2 minutes. Add the snail meat, apaki and capers.
Stir until all the ingredients are coated with oil and sautee on high heat for another 3 minutes.
Pour in the wine and, once the alcohol has evaporated, add the cooked fava, salt and freshly ground black pepper, and stir continually.
Remove the saucepan from the heat.
In a small bowl whisk together the sauce ingredients until well combined and homogenous. Divide the fava on two serving plates, drizzle with the dressing and serve immediately.

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