Braised Sea Snails (Lumache di Mare in Umido)
Category: Appetizers
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sea snails (Lumachine di mare) | 1 kg |
| Coarse salt | 450 g |
| Water | 3 liters |
| Canned peeled tomatoes | 780 g |
| Fresh basil | 2 sprigs |
| Fresh parsley | 1 bunch |
| Wild fennel (Finocchietto selvatico) | 1 bunch |
| Garlic | 1 clove |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions:
-
Clean the Sea Snails
Begin by purging the sea snails. In a large bowl, dissolve 150 g of coarse salt in 1 liter of water. Add the sea snails and stir to ensure they’re all submerged. Let them sit for about 1 hour to release any impurities. After an hour, drain the snails and repeat the process with the remaining 150 g of salt and another liter of water. Set aside. -
Prepare the Fennel
Clean and prepare the wild fennel by following the same purging method as with the sea snails, using 150 g of coarse salt and water. -
Cook the Sea Snails
Once the sea snails are purged, transfer them to a large pot. Add 40 g of coarse salt and 1 liter of fresh water. Bring to a boil, then lower the heat and simmer for 15 minutes. Once done, drain the snails and set them aside. -
Make the Tomato Sauce
In a separate pan, pour a generous drizzle of extra virgin olive oil and add the basil sprigs and garlic clove. Sauté over medium heat for a few minutes until the aromatic flavors are released. Remove the garlic and basil, then add the canned peeled tomatoes. Use a fork to mash the tomatoes slightly, leaving them roughly crushed. -
Combine Snails and Sauce
Once the snails have finished cooking, transfer them into the tomato sauce. Let them simmer together for a few minutes to absorb the flavors. -
Finish the Dish
After the snails have simmered in the sauce, add the chopped parsley and wild fennel. Season with a pinch of fine salt, a sprinkle of black pepper, and a drizzle of olive oil. Stir everything together to combine well. -
Serve
Serve the sea snails in a warm dish, ensuring they are well-coated in the rich, aromatic sauce. Enjoy them piping hot as an appetizer, perfect for a savory start to any meal.
Enjoy this Italian delicacy, where the briny sea snails pair beautifully with the fragrant herbs and flavorful tomato sauce. The infusion of fennel and parsley brings an extra layer of freshness to this comforting dish.
