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.
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.
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.
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.
Add the snails to the sauce and cook for another 20 minutes. You can add fresh basil at the end, to taste.
Store for a maximum of 2 days
Snails in sauce are excellent served hot, but also cold. They keep in the refrigerator for 2-3 days and can be reheated at the time of serving. As a drink, we suggest a good Sardinian red wine.
Italia, Sardegna
| Energy (kcal) | 45.5 |
| Carbohydrates (g) | 2.05 |
| of which Sugars (g) | 2.05 |
| Fat (g) | 0.95 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 7.01 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.11 |
