Snail in sauceour mind immediately rushes to french snails. But believe that snails are a typical ingredient exclusively France this is completely wrong. I an ingredient widely used also here in Italy. Let’s go discover together Recipe for Italian stewed snailsregion by region.

Snail with spicy sauce from Calabria

Between recipes with snails of our beautiful country, it is impossible not to mention the Calabrian version. it second course full-bodied taste prepared according to tradition after the first rains of autumnwhen the snails come out of the ground. land snails used in Calabria I’m from small and medium size and also known as ground mussels. Their aroma is very delicate, but the dish has a rich taste, because enriched chilli typical for the region.

it medium complexity recipe, pretty quickly prepared. There preparation of ingredients actually it just provides 10 minutes time. then they are needed 60 minutes to prepare. Ingredients for the preparation of Calabrian land snails for 4 people:

• 800 grams of peeled and peeled snails
• 100 grams of tomato paste
• oregano to taste
• Extra virgin olive oil to taste
• 300 grams of onion
• Salt to taste
• Chili powder to taste

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Brown first onion finally grind together with the thread extra virgin olive oil. Then add snails. After frying them for a few minutes, add them to the pan. hot water to keep them completely covered. salt, put lid for pot and cook over very low heat for about three-quarters of an hour. check it presence of fluid during cooking. When you notice that the liquid is compressing, also add chilli and tomato concentrate. Oregano and olive oil instead, they must be added cold.

Snail with Apulian sauce

There Apulian recipe it is very similar to the Calabrian variant we have just talked about. There are only a few small differences. In this case, in fact, how does not come into play aromatic herb onlyOriganbut alsolaurel. Also, tomato paste is not used, but I Cherry tomatoesI peeled tomatoes or tomato sauce home. Not only onion besides, but garlic. The Apulian recipe calls for putting a drop of oil, boiled garlic, finely chopped onion, bay leaf and oregano, chili pepper, tomato into the pan.

All of these ingredients must cook over high heat for about 15 minutes. After this period of time, snails and some water to keep the sauce from drying out. Snails must cook for another 15 minutes or so. Therefore, it is also a fairly quick recipe. Because they are necessary 5 minutes to prepare ingredients and 30 minutes cooking.

Snail with Sicilian sauce

This is the recipe that need some time. Approximately 80 minutes and the gravy needs others 30 minutes time approx. Unlike others typical regional recipes who see land snails as the protagonists, in this case the snails are not cooked directly in the sauce. snails are actually boiled and then stewed just a few minutes in a sauce prepared separately.

For cooking Sicilian snails For 4 people you will need the following ingredients:

• 1 kilogram of snails
• 800 grams of peeled tomatoes
• Extra virgin olive oil to taste
• 4 garlic cloves
• Chile to taste
• Parsley to taste
• Salt to taste

How to blanch snails? properly cleaned snails, always with their own shellmust be entered lots of cold water. We put the pan on the fire with the lid closed, weak flame. In one hour, turn up the heat and add salt. Continue cooking for approx. 20 minutes. At this point, drain the snails in a colander so that they have lost all excess liquid. In the meantime, prepare accompanying sauce. Put the garlic to fry together with the oil in a frying pan. Meanwhile press ya peeled tomatoes with a fork. Join them togarlicsalt and add good amount of pepper. Cook over low heat for about 30 minutes. Put snails in a pan and fried for a few minutes. To sprinkle chopped parsleyone Sicilian recipe to enjoy hot. This recipe, it should be remembered, is very similar to the recipe snail with sardine sauce.

Snail with sauce, Umbrian recipe

How can you eat snails? Even option t. Umbria region It is very interesting. Ingredients needed for this Umbrian recipe for 4 people:

• 2 kilograms of snails, washed, peeled and boiled
• Water to taste
• Oil to taste
• Garlic to taste
• Green onion to taste
• Mint to taste
• marjoram to taste
• Rosemary to taste
• wild fennel to taste
• Red wine to taste
• Peeled tomatoes to taste
• Salt to taste
• Pepper as needed

First thing tie herbs in a bunch. Place the bunch of herbs in a saucepan with plenty of water and drizzle with olive oil. Cook for about 20 minutes over high heat to flavor the waterto prepare balloon, which you will then use as a base for cooking snails. Put snails in a frying pan along with a good dose of fume and a glass of Red wine. Cover with a lid and after a few minutes add chopped peeled tomatoes with a fork. Salt, pepper and cook for about two hours. Check from time to time to see if there is any liquid left. If the sauce dries out too much, add more ball.