Snails in sauce are a typical dish of Sardinian tradition, rich in Mediterranean flavors and authentic taste. This recipe will transport you straight to Sardinia! The snails are stewed in a tasty tomato and herb sauce, perfect as an appetizer or main course.
Step 1 of 4: Soak the snails in cold water for about 1 hour to purge them, wash them well and transfer them to a large pot with cold water and the garlic cloves.
Step 2 of 4: Cook over very low heat so that they all remain outside, add the salt and cook for 30 minutes. Bring to a boil, skim from time to time, and drain.
Step 3 of 4: Meanwhile prepare a basic sauce with the aromatics you prefer; I sauté onion and carrot together with the chili pepper and then add the tomato passata.
Step 4 of 4: Add the snails to the sauce and cook for another 20 minutes. You can add fresh basil at the end, to taste.
Recipe by Manu food writer
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Molluscs
| Average values | Per serving496 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 944 kJ226 kcal | 190 kJ46 kcal |
| Fat | 4.71 g | 0.95 g |
| of which saturated fatty acids | 0.4 g | 0.08 g |
| Carbohydrates | 10.17 g | 2.05 g |
| of which sugars | 10.17 g | 2.05 g |
| Fibre | 2.83 g | 0.57 g |
| Protein | 34.77 g | 7.01 g |
| Salt | 0.55 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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