“Ciammaiche” al sugo (lumache)

“Ciammaiche” with sauce (snails)

“Ciammaiche” with sauce (snails)

1.5kg. of land snails snails in sauce sale price

3 It. of white vinegar

salt just enough

4 cloves of garlic

2 sprigs of rosemary

3 sprigs of mint

3 sprigs of basil

3 sprigs of savory

2 celery ribs

1 It. of tomato puree

a glass of olive oil

chili pepper according to taste

4 parsley leaves

Once purchased and snails ( BUY NOW ON OFFER ) wash 5 or 6 times with clean water. They are washed with white vinegar and salt for about half an hour. Wash again with warm water. Wash again with water and baking soda. At this point the snails are washed individually, removing the yellow cuticles present at the edges of the shells. They wash again with energy another 5 or 6 times. They are left to rest in water scented with sprigs of rosemary, mint, basil, savory and celery leaves poured into a pot. The snails all come out of their shells. Without moving the pot, you turn on the stove. Let it boil for about half an hour.

Once boiled, they are washed again vigorously several times. Only the pulp of each snail is left, retaining some shells. Most shells should be thrown away. Those chosen should be washed and left to dry. Pour everything into a terracotta pan with olive oil and tomato puree. chili pepper, mint leaves, rosemary sprigs, basil, savory and parsley. The shells must be partly filled with snail pulp. Let it cook for about 2 hours. It is enjoyed with fresh bread that is dipped in the very tasty sauce.

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