Lumache alla Romana
In the Italian south, the June 24 feast of Saint John the Baptist means heading into the woods to harvest green walnuts for nocino. For Romans, it spells snails cooked in a slightly spicy tomato sauce. Snails need to be purged before being eaten, so if you happen to be hunting your own, get started no later than June 21. Substitute high-quality canned snails if you don’t have a local wild source. And if you don’t intend to track down either, order a plate at Al Moro near the Trevi Fountain, one of the few places this disappearing dish is reliably served in season.
10 ingredients
Prep: 15 mins
Cook: 1 hr 40 mins
Lumache alla Romana
Ingredients (10)
Ingredients (10)
Instructions
Place the snails (2 lb) in a large pot with water to cover. Stir in the vinegar (1 Tbsp).
Bring to a boil over low heat. Gently simmer for 10 minutes, then drain and rinse.
Heat the olive oil (1 Tbsp) in a large saucepan over low heat.
When the oil begins to shimmer, add the garlic (1 clove), red pepper flakes (½ tsp), and anchovies (3 fillets) and cook until fragrant, about 1 minute.
Stir in the snails, increase the heat to high, and add the wine (½ cup).
Cook until the alcohol aroma dissipates, about 1 minute, then add the tomatoes (14 oz) and mentuccia (1 sprig).
Season with salt and cook until the sauce has thickened and the snails are tender, 11⁄2 to 2 hours.
Add water if the sauce starts to become thick and pasty.
Comments
Purchase cookbook to comment