Preparation 1 hour
Cooking 1 hour 30 minutes
Waiting times 4 hours 30 minutes
Total time 7 hours
boil or lex, fry
PREPARATION Medium difficulty
BEST SEASON summer
Ingredients
- 1 Kg snails
- 160 ml extra virgin organic Sicilian olive oil
-
16 cloves of red garlic
- 1 bunch of parsley
- 3 tablespoons fine sea salt
- 1 teaspoon black pepper , freshly ground
Necessary tools
Instructions
-
Soak the snails for a couple of hours without touching them (in the summer period, as the snails are hibernating, we recommend placing them in a container with a centimeter of water the evening before) so that they come out of the shell. To avoid having to collect them around the house, I recommend covering them with a perforated lid. The snails must then be washed under running water by gently rubbing them together with your hands to remove all impurities and traces of earth, which are more present in the spring and autumn period due to the rains. This operation must be repeated several times until the water comes out clean.
-
Place the snails in a pan with cold water covering them by 4 inches, close them with a lid and let them rest for half an hour without touching them, otherwise their shells will burrow away. This operation is essential to bring out the snails that have retreated back into their shells during the washing operations. After this time, place the pot with the snails on the smallest heat in the kitchen and set to low to bring the water to a slow boil. Thanks to the slow heating of the water, the snails will remain outside their shells, which is essential to be able to eat them easily.
-
As soon as the snails are all out of their shells, increase the heat and bring to a stronger boil. When the water boils, add 2.5 tablespoons of salt and leave to simmer for another 25 minutes without stirring, then turn off the heat. Drain the snails and rinse them quickly under running water. Then leave them in a colander to finish draining.
-
While the snails are draining well, you can prepare the sofrito, or the agghia 'ngranciata. In a pan, fry the sliced garlic in olive oil. Add 1 teaspoon salt and ground black pepper . Finally, when the garlic has just browned, turn off the heat. With the heat off, add the very finely chopped parsley to the sauce, then mix everything together. While the sauce is still hot, season the snails and mix everything together, mixing well.
-
Pour into a large bowl and leave the snails to flavor with the seasoning at least a couple of hours before serving.
Nutritional values
Serving: 265 g Calories: 439 kcal Carbohydrates: 7 g Protein: 33 g Total Fat: 27 g Sodium: 15 mg
recipe by 
BUY YOUR RIGATELLE AND TRY THE RECIPE
4 comments
e te le mangi con tutta la cacca dentro
e te le mangi von tutta la cacca dentro
Grazie x la ricetta , la farò senz’altro.
Questa è la ricetta che faccio sempre…mi fa impazzire da quanto sono buone