Calabrian Snails

I present the recipe for Calabrian snails, a traditional dish of Calabrian cuisine that stands out for its rustic and intense flavor. Before proceeding, remember that it is important to clean and purge the snails thoroughly if they are not already purchased ready for cooking.

Ingredients

• 1 kg of snails
• 500 ml of tomato passata
• 2 garlic cloves
• 1 chili pepper
• 50 ml of extra virgin olive oil
• 100 ml of white wine
• A bunch of fresh parsley
• Salt to taste

Preparation

1. Start by purging the snails if necessary, leaving them for a few days in a container with flour or bran, then rinse them under running water to remove impurities.
2. Boil the snails in salted water for about 10 minutes, then drain and remove the membrane covering the shell opening.
3. In a large pan, sauté the chopped garlic and chili pepper in extra virgin olive oil until the garlic turns golden.
4. Add the snails to the pan and let them absorb the flavors.
5. Deglaze with white wine and allow the alcohol to evaporate.
6. Add the tomato passata, season with salt to taste, cover with a lid, and cook for about an hour over low heat.
7. At the end of cooking, add plenty of chopped parsley and stir.
8. Serve the snails hot, accompanied by homemade bread for dipping.

Fun Facts

Snails are an ancient ingredient in the Mediterranean diet and represent a culinary tradition in various parts of Italy, particularly in Calabria where they are prepared in different variants, often enriched with local spices and aromas that enhance their flavor.