Stewed Sea Snails

Sea snails, also known as babbaluci in some Italian regions, are a traditional dish from Southern Italy and can be prepared stewed with a flavorful tomato sauce and Mediterranean herbs. Here is the recipe for you.

Ingredients

• 1 kg sea snails
• 500 ml tomato passata
• 2 garlic cloves
• Fresh parsley to taste
• 1 chili pepper (optional)
• 100 ml white wine
• Extra virgin olive oil
• Salt to taste
• Pepper to taste

Preparation

1. Start by cleaning the sea snails. Soak them in salted water for about an hour so they expel the sand, then rinse them several times under running water until clean.
2. In a large pan, heat a drizzle of extra virgin olive oil and add the garlic cloves, letting them turn golden. If you like it spicy, you can also add a whole chili pepper or sliced.
3. Add the well-drained sea snails and let them brown for a few minutes.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Pour the tomato passata into the pan, season with salt and pepper, and cook over medium-low heat for about 20-30 minutes with the lid on. The snails should be tender but still firm.
6. At the end of cooking, add chopped fresh parsley to taste.
7. Serve the stewed sea snails hot, accompanied, if desired, with slices of toasted homemade bread for “scarpetta.”

Sea snails require thorough cleaning to avoid a sandy taste in the final dish. Remember to check that they are all alive before cooking – snails that do not close when touched may not be fresh.

Curiosities

Sea snails are a typical dish of coastal cuisine and are appreciated for their pronounced sea flavor. In some regions, they are also eaten raw, accompanied only by a drizzle of oil and lemon.