Snails in sauce is 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 and aromatic sauce, 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 over very low heat so that they all stay out, add salt and cook for 30 minutes. Bring to a boil, skim occasionally, and drain them.
In the meantime, prepare a basic sauce with your preferred aromas; I sauté onion and carrot with chili pepper and then add the tomato puree.
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 great to enjoy hot, but also cold. They can be stored in the refrigerator for 2-3 days and can be reheated when ready to eat. We suggest a good Sardinian red wine as a beverage.
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 |
