The traditional Sardinian recipe for snails with sauce requires soaking the snails in cold water for about 1 hour to purge them, washing them well, transferring them to a large pot with cold water and garlic cloves, cooking over very low heat so that they stay all outside, adding the salt and cooking for 30 minutes. Prepare a base sauce with aromas such as onion, carrot and chili pepper, add the tomato passata and finally add the snails to the sauce and cook for another 20 minutes. Finally, add fresh basil to taste.
Step 1 of 6: Soak the snails in cold water for about 1 hour to purge them.
Step 2 of 6: Wash them well and transfer them to a large pot with cold water and the garlic cloves.
Step 3 of 6: Cook over very low heat so that they stay all outside, add the salt and cook for 30 minutes.
Step 4 of 6: Prepare a base sauce with onion, carrot and chili pepper, then add the tomato passata.
Step 5 of 6: Add the snails to the sauce and cook for another 20 minutes.
Step 6 of 6: Add fresh basil to taste.
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 serving241 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 240 kJ57 kcal | 99 kJ24 kcal |
| Fat | 0.43 g | 0.18 g |
| of which saturated fatty acids | 0.07 g | 0.03 g |
| Carbohydrates | 10.06 g | 4.17 g |
| of which sugars | 10.01 g | 4.15 g |
| Fibre | 2.75 g | 1.14 g |
| Protein | 2.46 g | 1.02 g |
| Salt | 0.05 g | 0.02 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.
In gray: not detectedDetected
