Snails are commonly called land snails, although this term is used improperly, since snails refer to all shell-less mollusks. So to be correct today we will cook Stewed Snails, a delicious dish, but you must follow some precautions to avoid mistakes in preparation.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.3 lbs snails (land rigatelle or already purged snails)
- 2 cups tomatoes
- to taste dried oregano
- to taste fine salt
- 1 clove garlic
- to taste olive oil
- to taste chili powder (spicy)
Preparation
Wash the snail shells under running water by rubbing them together.
Remove the cap with a toothpick, place them in a bowl with lukewarm water for about half an hour to make them come out of the shell.
Put a lid on the container to prevent them from escaping.
In the meantime, prepare the sauce.
Put some oil in a pan, minced garlic clove, diced tomatoes, a bit of fine salt, oregano, and cook for about half an hour.
Put plenty of water in a pot, salt it and let it warm to 86°F.
Now, throw in the snails, turn the heat to maximum, and let them cook until a light foam forms on the surface.
At this point, turn off the heat, remove the foam with a slotted spoon, and drain the snails with a colander.
In a large bowl, place the snails and pour the sauce inside.
Mix and serve hot.
Optionally, you can add crushed spicy chili.
Suggestions/Tips
To prepare Stewed Snails, I used snails that were already purged. If you need to purge them, the process becomes longer. You will need to remove the cap with a toothpick, place them in lukewarm water for about half an hour to make them come out of the shell, drain them, and put them in a covered container in which you have put a handful of flour.
Leave them there for a day, then remove them, wash them, and discard the flour. Put the snails back in the container again with a handful of flour. Repeat the process for at least three days until they produce white feces.
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Collection: Seafood First Courses
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