The traditional Sardinian recipe for snails in 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 on very low heat so that they all remain outside, adding salt and cooking for 30 minutes. Prepare a basic sauce with aromatics such as onion, carrot, and chili pepper, add the tomato puree, and finally add the snails to the sauce and cook for another 20 minutes. Lastly, 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 on very low heat so that they all remain outside, add salt and cook for 30 minutes.
Prepare a basic sauce with onion, carrot, and chili pepper, add the tomato puree.
Add the snails to the sauce and cook for another 20 minutes.
Add fresh basil to taste.
Store in the refrigerator for up to 2 days.
As an appetizer or main course.
Italia, Sardegna
| Energy (kcal) | 76.37 |
| Carbohydrates (g) | 9.36 |
| of which Sugars (g) | 9.16 |
| Fat (g) | 3.6 |
| of which Saturates (g) | 0.52 |
| Protein (g) | 1.09 |
| Fiber (g) | 2.13 |
| Sale (g) | 0.01 |
