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.
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 stay all outside, add the salt and cook for 30 minutes.
Prepare a base sauce with onion, carrot and chili pepper, then add the tomato passata.
Add the snails to the sauce and cook for another 20 minutes.
Add fresh basil to taste.
Red wine
In the refrigerator for up to 2 days.
As an appetizer or main course.
Italia, Sardegna
| Energy (kcal) | 23.75 |
| Carbohydrates (g) | 4.17 |
| of which Sugars (g) | 4.15 |
| Fat (g) | 0.19 |
| of which Saturates (g) | 0.02 |
| Protein (g) | 1.01 |
| Fiber (g) | 1.15 |
| Sale (g) | 0.02 |
