Snails in sauce are a typical dish of Sardinian tradition, rich in Mediterranean flavors and authentic taste. This recipe will transport you directly to Sardinia! The snails are stewed in a tasty tomato sauce with aromatics, perfect to enjoy 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 garlic cloves.
Cook on very low heat so that they all remain above water, add salt and cook for 30 minutes. Bring to a boil, skim occasionally and drain them.
Meanwhile, prepare a basic sauce with your preferred aromatics; I sauté onion and carrot together with chili pepper and then add the tomato purée.
Add the snails to the sauce, cook for another 20 minutes. You can add fresh basil at the end to your liking.
Store for a maximum of 2 days
Snails in sauce are excellent served hot, but also cold. They can be stored in the refrigerator for 2-3 days and reheated when ready to eat. We suggest pairing with a good Sardinian red wine.
Italia, Sardegna
| Energy (kcal) | 62.92 |
| Carbohydrates (g) | 2.02 |
| of which Sugars (g) | 2.02 |
| Fat (g) | 2.81 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 7.17 |
| Fiber (g) | 0.59 |
| Sale (g) | 0.12 |
