Stewed Sea Snails

Sea snails, also known as “babbaluci” in some Italian regions, are a traditional dish from Southern Italy and can be prepared stewed with a tasty tomato sauce and Mediterranean aromatics. Here is the recipe for you.

Ingredients

• 1 kg of sea snails
• 500 ml of tomato puree
• 2 cloves of garlic
• Fresh parsley to taste
• 1 chili pepper (optional)
• 100 ml of white wine
• Extra virgin olive oil
• Salt to taste
• Pepper to taste

Preparation

1. Begin by cleaning the sea snails. Soak them in salted water for about an hour so that they release any sand, then rinse them several times under running water until they are clean.
2. In a large pan, heat a drizzle of extra virgin olive oil and add the garlic cloves, letting them brown. If you like it spicy, you can also add a whole chili pepper or sliced.
3. Add the well-drained sea snails and let them sauté for a few minutes.
4. Deglaze with white wine and let the alcohol evaporate.
5. Pour the tomato puree into the pan, season with salt and pepper, and cook over medium-low heat for about 20-30 minutes with the lid on. The snails should be tender but still plump.
6. At the end of cooking, add freshly chopped parsley as desired.
7. Serve the stewed sea snails hot, possibly accompanied by slices of toasted homemade bread for dipping.

Sea snails require thorough cleaning to avoid a sandy taste in the final dish. Remember to check that they are all alive before cooking them – snails that don’t close when touched might not be fresh.

Curiosity

Sea snails are a typical dish of coastal cuisine and are appreciated for their pronounced sea flavor. In some regions, they are also consumed raw, accompanied only by a drizzle of oil and lemon.