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Cochleas (Snails)

Cochleas (Snails) is a traditional Ancient Roman recipe for a classic dish of snails that are grilled and then finished in an asafoetida, stock, pepper and olive oil sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Snails (Cochleas).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Sauce RecipesSpice RecipesAncient Roman Recipes

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Original Recipe

Cochleas (from Apicius' De Re Coquinaria) VII, xvi, 2

Cochleas: sale puro et oleo assabis cochleas. lasere, liquamine, pipere, oleo suffundis.

Translation

Snails: Grill the snails with pure salt and olive oil. Pour laser, liquamen, pepper and olive oil [over the snails].

Modern Redaction

Note: For how to prepare garden or edible snails, see my guide: how to prepare fresh snails.

Ingredients:

24 snails (about) [either garden snails or edible snails]
sea salt flakes
olive oil

For the Sauce:
250ml light meat stock
generous pinch of asafoetida powder (hing)
1/2 tsp freshly-ground black pepper
1 tbsp olive oil

Method:

Remove the snails from their shells. Wash thoroughly then rub with olive oil and sprinkle with the sea salt flakes. Grill the snails until browned and cooked through then set aside.

In the meantime, pound together the black pepper and asafoetida in a mortar. Work in the olive oil and a little stock then pour into a pan and whisk in the remainder of the stock. Brin to a boil, add the snails and cook until the snails are done and the sauce has thickened. Turn into a dish and serve.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.