Italiano
Stuffed snails
- 16 May, 2023
- Home , Ancient recipes
History of the recipe
At the arrival of Spring, proteins and winter supplies begin to run low. For this reason, if there was a storm or even just a few drops of rain, men would go out early in the morning in search of snails. At home, after letting them drain for a few days, my grandmother and mother slowly cooked them in a saucepan with sautéed garlic and wild fennel and with the final addition of wine and tomato.
Ingredients
- 500 g of clean snails
- 1/2 glass Agape extra virgin olive oil
- 2 cloves of garlic (if available, fresh garlic leaves would be better)
- Wild fennel
- 500 gr chopped tomatoes
- 1/2 glass white wine
- Salt
- Chilli
Instructions
In a large pan, sauté the minced garlic and the chopped fennel in heated oil for a few minutes. Add the snails and stir them frequently to ensure they don’t burn. Pour the wine and when it has evaporated, add the chopped tomatoes and the chilli.
Lower the heat, season with salt and stir gently with a wooden spoon. Add a glass of warm water, cover the pan and let cook the snails for about 2 hours.
