- 1/3 cup Greek extra-virgin olive oil
- 1/2 cup coarsely chopped onion
- 1/2 tsp. ground coriander seeds
- 1 cup large orzo
- 1/2 cup dry white wine
- 1/2 cup fresh tomato juice
- 250 gr. (about 1/2 pound) sea snails, cleaned
- 3 Tbsp. mandarin or tangerine juice
- Salt and freshly ground black pepper, to taste
- 1/4 cup Chios Mastiha-infused olive oil or 3-4 drops commercial Chios Mastiha oil
Makes 4 servings
Snails are a popular ingredient in Greek island cooking, especially that of the southern Aegean. Orzo, called kritharaki in Greek, is often paired with sea food
and meats, to make hearty, sating, country-style dishes. This recipe hails from Rhodes.
1. Heat the olive oil over medium flame in a large, wide pot or deep skillet and sauté the onion, coriander seeds, and orzo until the orzo is lightly browned. Pour in the wine and stir. When it steams off add the tomato juice. When that is absorbed, add two cups water. Reduce heat and simmer, stirring frequently, until the orzo is soft but al dente.
2. Add the snails, tangerine juice, salt and pepper and continue stirring gently until the orzo is almost the consistency of risotto. Remove from heat, stir in the Mastiha oil and serve.