Watch Italian Grandma Lulu cooking snails Italian Style in a delicious herbed tomato sauce. Sometimes called ‘escargot,’ this snail sauce is to die for even if eating snails isn’t your thing 🙂 What do you think about snail cooking— yum or yuck? Let us know in the comments!
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In this PIATTO™ video recipe, we present:
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Snail Cooking, Italian Style! | Italian Grandma Makes Escargot in Sauce
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In this PIATTO™ video recipe (filmed in Italy), an Italian Grandma cooks snails that she harvested from the garden. This snail recipe is a traditional dish of Umbria Italy. It is made with a bunch of fresh herbs and tomato sauce.
INGREDIENTS
Snails – 1.5 kg; already cleaned, purged, boiled
Onion – 1/2 large
Celery – leaves from a few ribs
Costmary – 3 leaves
Sage – 4 leaves
Rosemary – 3 sprigs
Mint – 3 sprigs
Garlic – 4 cloves
Majorana – some sprigs
Thyme – some sprigs
Finocchietto (wild fennel fronds) – some sprigs
Red Chili Pepper (mild) – 1
Olive Oil – 6 tbsp+
Tomato Paste – 2 tbsp
Crushed Tomatoes – 1 can (400 g)
Tomato Puree – bottle (400 g)
Water – 1/2 cup or as needed
Salt and Black Pepper – to taste
Bread Crumbs – 3 tbsp
Anchovies – 2
Purge the snails if you are using snails you’ve harvested yourself.
Wash the snails with a handful of salt, then rinse them several times with filtered water. Leave the snails to soak for 30 minutes.
After cleaning the snails, you’ll need to boil them in a pot of water. Cook the snails for 30 minutes. Use a strainer to skim and remove the foam that forms.
After 30 minutes, add an onion cut into 4 pieces and some herbs that will also be used later to season them: fennel, marjoram, thyme, celery etc … Cook for an hour.
OPTIONAL: Remove the stomach/intestine
As soon as the snails cool, take the snails out of their shells one by one. Remove the intestine at the bottom and put the snails back inside the shell.
Prepare with this Italian snail sauce or a sauce of your choice.
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CREDITS
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Production – Piatto LLC
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DISCLAIMERS
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No gear, tools or products were supplied to me for this video.
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