Giant Snails with Chorizo and Turmeric

Name: Giant Snails with Chorizo and Turmeric
Yield: Serves 2
Cuisine: South America
Ingredients: 2 Tbsp. red onion, finely chopped; 1⅔ oz. (50 g) wild cilantro purée; 2 cup (500 ml) smoked fish stock; Fresh wild cilantro; 3½ oz. (100 g) fermented snake fruit pulp; Salt; 1⅔ oz. (50 g) cilantro oil; 3½ oz. (100 g) roasted smoked pork bones; Salt and pepper; 1 tsp. garlic, crushed; 6 giant Amazonian snails, cleaned; 1 oz. (30 g) wild cilantro tapioca; 1⅔ oz. (50 g) small tapioca pearls; Lime juice; 2 L fish broth; ⅔ oz. (20 g) sweet chili pepper, finely chopped; ⅔ oz. (20 g) dried tree tomatoes; 1 oz. (30 g) roasted tomatoes; 2 Tbsp. roasted aji dulce; 1½ Tbsp. coconut milk; 1 tsp. fresh turmeric, grated; 1⅔ oz. (50 g) roasted red onions, chopped; 1 tsp. fresh turmeric, crushed; 1 tsp. ginger, crushed; 1 Tbsp. plus 1 tsp. olive oil; 2 tsp. garlic, grated; 1⅔ oz. (50 g) roasted chorizo; ⅔ oz. (20 g) coconut oil

Preparation info

Serves
2

Difficulty
Medium

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

These giant Amazonian snails are gathered by an indigenous community near Iquitos and combined with spicy chorizo and sauce into a dish of great flavor depth.

Ingredients

6 giant Amazonian snails, cleaned
1 oz. (30 g) wild cilantro tapioca

Main course
Gluten-free

Method

Place the fish stock in a pot. Season with salt. Boil and add the tapioca. Cook until translucent. Strain and cool down. Add the cilantro purée and oil to the tapioca. Season with salt and keep.

To cook the snails, combine all the ingredients of the cooking liquid, add the snails, bring to a boil and lower the heat. Cook very slowly at 185°F (85°C) until the snails are tender, approxima

Ingredients

Method

Photos