Every year, thousands of people flock to Lleida Aprek del CaragolA lively festival dedicated to the art of eating snails.
Of the many dishes on the menu, the highlight is undoubtedly theCargos a la Launa‘ is the most traditional snail dish in the region.
Josep Maria, a member of the Caragol Cora Knights, Simplicity The inside story of this popular dish.
“The recipe for Cargols a la Rauna is very simple,” he says. “First, Cleaning the snails It should be dry, not wet, so it retains its texture and flavor.”
Preparation involves placing the snails on a traditional metal baking tray called a “launa”, although a regular oven tray can also be used.
“Snails Look up“Put some salt on the bottom and then sprinkle some more salt on top,” advises Josep Maria.
The next step is to drizzle the snails with olive oil and season with black pepper.
The secret to “Cargols a la Rauna” lies in the way it is prepared.
“It’s already cooked. On Fire“You can have any type of fire: barbecue, campfire, any kind of open fire,” says Josep Maria.
The cooking time is relatively short. 10-12 minutes Once cooked, the snails are served hot straight from the tray.
You can eat it as is, but if you want to enjoy a little more flavor, Alioli – Traditional garlic and olive oil sauce.
This simple but tasty dish represents the essence of Lleida’s culinary tradition.
If you can’t make it to Aplec del Caragol, be sure to do it yourself and experience the festivities at home.
