Lumache alla Calabrese – Snails in Tomato and Oregano Sauce
Category: Main Course
Servings: 4
If you’re looking to experience a traditional and rustic dish from the heart of Calabria, look no further than Lumache alla Calabrese. This simple yet flavorful dish features tender snails, slowly simmered in a savory mix of onions, tomatoes, and oregano, finished with a sprinkle of chili powder for a hint of heat. It’s a dish that captures the essence of Italian country cooking, perfect for a hearty meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Snails | 800g |
| Tomato Paste | 100g |
| Dried Oregano | 1 tablespoon |
| Olive Oil | 4 tablespoons |
| Onions | 300g |
| Fine Salt | To taste |
| Chili Powder | To taste |
Instructions
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Prepare the Onions: Begin by finely chopping the onions. Heat 4 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and sauté them until golden and caramelized.
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Cook the Snails: Once the onions are perfectly golden, add the snails to the pot. Allow them to sear for about a minute to lock in their flavors.
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Simmer the Snails: Pour in enough hot water to cover the snails, followed by a pinch of salt. For added depth of flavor, you can also add a meat bouillon cube. Stir everything together, then cover the pot with a lid. Reduce the heat to low and let the snails simmer gently for at least 45 minutes. You may need to add more hot water throughout the cooking process, ensuring the snails remain covered.
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Add Tomato Paste and Seasoning: When the snails have cooked down and the liquid has reduced, it’s time to add the chili powder and tomato paste. Stir the tomato paste in thoroughly, allowing it to cook down and blend into the sauce. Continue to cook until the snails are coated in the thick, rich sauce.
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Finishing Touches: Taste and adjust the seasoning with more salt if needed. Turn off the heat and drizzle a little bit of extra virgin olive oil over the top for a touch of richness. Sprinkle with finely ground dried oregano for a final burst of flavor.
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Serving: Serve the Lumache alla Calabrese in deep bowls or individual casserole dishes. This dish pairs wonderfully with slices of rustic Italian bread, perfect for dipping into the delicious sauce.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 25g |
| Carbohydrates | 15g |
| Fat | 25g |
| Saturated Fat | 3.5g |
| Fiber | 2g |
| Sodium | 500mg |
| Cholesterol | 45mg |
Cooking Tips
- Snails: If you have access to fresh snails, make sure they are cleaned properly before cooking. You can also use canned snails if fresh ones are not available.
- Heat Level: Adjust the chili powder to your preference for spiciness. You can also substitute it with fresh chili peppers if desired.
- Serving: For a truly authentic experience, serve the dish with a robust red wine like a Sangiovese or Primitivo.
This dish will bring a taste of Calabria right to your table, showcasing simple ingredients that shine with bold flavors. Whether you’re an adventurous eater or simply looking to try something new, Lumache alla Calabrese is sure to impress.
