Cochleas Assas (Roast Snails)

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Cochleas Assas (Roast Snails)

Cochleas Assas (Roast Snails) is a traditional Ancient Roman recipe for a classic dish of snails that are roasted in the oven whilst being basted with a stock, pepper and cumin sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roast Snails (Cochleas Assas).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Ancient Roman Recipes

Original Recipe

Cochleas Assas (from Apicius' De Re Coquinaria) VII, xvi, 3

Cochleas assas: liquamine, pipere, cumino, suffundes assidue.

Translation

Roast Snails: Baste constantly with liquamen, pepper and cumin.

Modern Redaction

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

Ingredients:

24 snails (about) [garden snails or edible snails]
250ml light veal stock
1/2 tsp freshly-ground black pepper
1/2 tsp ground cumin
2 tbsp liquamen (fish sauce)

Method:

Remove the snails from their shells. Wash thoroughly then pour a little stock in the base of a roasting dish and sit the snails on top.

In the meantime, mix the stock, black pepper, cumin and liquamen in a pan. Bring to a simmer and set aside on low heat. Transfer the snails to an oven pre-heated to 160°C and cook for about 25 minutes, basting frequently with the simmering stock. Once the snails are cooked, transfer to a serving dish and spoon over some of the pan juices. Serve immediately
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.