Cochleas Assas (Roast Snails) is a traditional Ancient Roman recipe for a classic dish of snails that are roasted in the oven whilst being basted with a stock, pepper and cumin sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roast Snails (Cochleas Assas).
Remove the snails from their shells. Wash thoroughly then pour a little stock in the base of a roasting dish and sit the snails on top.
In the meantime, mix the stock, black pepper, cumin and liquamen in a pan. Bring to a simmer and set aside on low heat. Transfer the snails to an oven pre-heated to 160°C and cook for about 25 minutes, basting frequently with the simmering stock. Once the snails are cooked, transfer to a serving dish and spoon over some of the pan juices. Serve immediately