Gastronomy & Wine

Snails “a-la-launa”

We are aware that not everyone likes snails, but it´s a speciality of our region. If you go to the Lleida area, we recommend you try the snails a-la-launa.
They are cooked in different ways: with salt and pepper, with aromatic herbs, with sauce, with bacon… It is important to serve this dish with aioli sauce!
Do you want a recipe?
We start by preheating the oven to 200ºC. In the meantime, we wash the snails. Then, we grease a baking tray with oil and place the snails “face up”. Season with coarse salt and place in the oven until the foam evaporates. Moisten with cognac and bake another 15 minutes at 200ºC.
It is time to prepare the aioli sauce. To do this, peel the garlic and put it in a mortar with salt and lemon juice. Grind until you get a paste. Add the oil little by little, mixing well.
We serve the snails with alioli and parsley.
1 kg of snails, 250 ml of cognac, 1 tablespoon of chopped parsley, coarse salt, olive oil
For Alioli: 4 garlic cloves, 1/2 liter of extra virgin olive oil, lemon juice, salt.

Julia Chesnokova for Hotel Alabriga

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