Parracina Snails Ischia-Style
Difficulty Level
Medium
Cooking Time
1 h
Cost
Medium
Lumache di "Parracina" all'Ischitana
(serves four people)
Ingredients
snails
48
carrots
1
garlic
3 cloves
onions
1/2
celery
1 rib
extra virgin olive oil
2 tbsp
dry white wine
1/2 glass
bay
2 leaves
parsley
a handful chopped
sage leaves
chilli pepper
1
lemon zest
1
orange zest
1
tomato passata
200 ml
salt
Units Converter
Instructions
Finely chop carrot, garlic, onion, and celery and lightly fry in the olive oil until vegetables begin to colour.
Add the snails and toss together for a few minutes.
Pour in the white wine and add the bay leaves, parsley, sage, chilli pepper and orange and lemon peel. After another couple of minutes add the tomato passata and a pinch of salt and leave to simmer for half an hour.
If the snails dry out too much as they cook add a ladleful of hot vegetable stock or water.
Divide snails between four small bowls and serve with freselle (twice baked bread) or some bruschette to soak up the sauce.
Topic:Food & Drink snails Recipes
