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Watch how to cook snails in sauce! An Italian Grandma recipe!
In this PIATTO™ video recipe, we present:
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Lumache in Umido alla Umbra | Ricetta della Nonna
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The snails purchased are typically already ready for cooking.
For the snails harvested from the wild, as ours were (much tastier) follow these steps to prepare them for cooking:
Purge the snails by washing the snails with a handful of salt, then rinsing them several times with filtered water.
Leave the snails to soak for 30 minutes.
After cleaning them, you’ll need to boil the snails in a pot of water. Cook the snails for 30 minutes. Use a strainer to skim and remove the foam that forms.
After 30 minutes, add an onion cut into 4 pieces and some herbs that will also be used later to season them: fennel, marjoram, thyme, celery etc ... Cook for an hour.
Remove the stomach/intestine (optional)
As soon as they cool, take the snails out of their shells one by one, remove the intestine and put the snails back inside the shell.
INGREDIENTS
Snails - 1.5 kg; already cleaned, purged, boiled
Onion - 1/2 large
Celery - leaves from a few ribs
Costmary - 3 leaves
Sage - 4 leaves
Rosemary - 3 sprigs
Mint - 3 sprigs
Garlic - 4 cloves
Majorana - some sprigs
Thyme - some sprigs
Finocchietto (wild fennel fronds) - some sprigs
Red Chili Pepper (mild) - 1
Olive Oil - 6 tbsp+
Tomato Paste - 2 tbsp
Crushed Tomatoes - 1 can (400 g)
Tomato Puree - bottle (400 g)
Water - 1/2 cup or as needed
Salt and Black Pepper - to taste
Bread Crumbs - 3 tbsp
Anchovies - 2