Snails (Roasted)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- snails
- pure salt
- oil
- laser (asafoetida/silphium resin)
- liquamen (fermented fish sauce)
- pepper
- cumin
Instructions
- Roast the snails on pure salt and oil.
- Dress with laser, liquamen and pepper, drizzling oil over.
- For roasted snails, baste continuously with liquamen, pepper and cumin.