For fans of unusual (for some) delicacies and unique dishes, this true delicacy awaits you. Learn how to make delicious Portuguese snails, a beloved snack, excellent for snacking on hot summer afternoons with friends and family. Check out the recipe!

Portuguese Snails Recipe

Ingredients:

• 1 kg of snails
• 60g Bacon cut into cubes (optional)
• 60g of chorizo cut into cubes (optional)
• 6 cloves of garlic, sliced (or to taste)
• 125 ml of olive oil
• 1 onion cut into wedges
• 2 bay leaves
• 2 heaped tablespoons of oregano (or a sprig of oregano)
• Spicy qb
• Salt to taste

How to Prepare

1- Wash the snails very well in plenty of cold water and in several washes until the snails stop releasing dirt and slime.

2- In a pot of cold water, add the olive oil, garlic, bay leaves, onion, bacon, chorizo, oregano, seasoning to taste, and the snails. Cook over low heat until the snails release their antennae.

3- Using a slotted spoon, skim off any foam that rises from the top. Season with coarse salt and cook over high heat for approximately 1 hour, until the sauce thickens.

Tip: Before serving the snails, let them sit in the pan for a few minutes to make them more flavorful.

Two chocolate ice cream pie with creamy frosting

Ingredients:

• 200g of Maria or cornstarch biscuits (I used some Brazil nut cookies)
• about 2 tablespoons of cold margarine
• Cream ingredients:
• 800ml of fresh cream for whipped cream, very cold
• 4 level tablespoons of sugar
• 1 sachet of unflavored powdered gelatin
• 1/4 cup (tea) of water
• 200g chopped white chocolate
• 200g chopped milk chocolate (I used a mix of milk and semisweet)

Topping ingredients:

• 1 cup (tea) of chocolate powder
• 3/4 cups (tea) of sugar
• 100ml coconut milk (can be milk)
• 1 tablespoon of margarine

Preparation Method:

1. Place the cookies in the food processor and process until they form a flour.
2. Add the margarine and pulse until it forms a moist crumb.
3. Spread this crumb mixture over the bottom of a springform pan, pressing down and smoothing it out well with a spoon.
4. Refrigerate until ready to use.

Cream:

1. Hydrate the gelatin with water and melt in a bain-marie or microwave.
2. Reserve.
3. Melt the milk chocolate, stirring until smooth, and let it cool.
4. Melt the white chocolate, mixing well, and let it cool.
5. Place the cream and sugar in the mixer until it reaches whipped cream consistency.
6. Add the gelatin to the whipped cream and beat quickly until the gelatin is completely incorporated.
7. Remove from the mixer and divide between the two melted chocolates and mix very well.
8. Spread the white chocolate cream, smoothing it with a spoon, then spread the dark chocolate cream and smooth it well.
9. Refrigerate covered until firm.

Coverage:

1. Mix all the ingredients in a pan and heat, stirring constantly, until it starts to boil.
2. Remove from heat and let cool completely.
3. Mix well and spread over the chocolate cream.
4. Return to the refrigerator until the frosting is firm.
5. Run a knife around the pie and unmold, removing the bottom of the ring.
6. Serve very cold.