Sea snails recipe
Snails are caught along the entire coast of Romagna but also in the Marche and Veneto regions. They are a typical mollusk of the upper Adriatic.
In earlier times, when there was a lot of poverty, but an abundance of these mollusks, they were eaten as a second course, dipping a lot of bread into the sauce.
It is a delicious dish of the seafaring tradition on the Romagna Riviera. A unique dish, a tasty dish that still today finds room on the menus of many places along the coast that are meticulous about traditional recipes.
It is usually served in a bowl with croutons or as a second course accompanied by freshly made polenta.
Recipe for 4 people
1kg of sea snails
1 twig of wild fennel
½ hot pepper
a stick of celery
a bunch of parsley
1 clove of garlic
1 twig of rosemary
sage, marjoram, thyme, oregano
a glass of tomato sauce
½ glass of dry white wine
Put a pot of water on the burner and when it boils, add the snails that have already been washed, and cook them for two minutes.
Then drain them and set them aside; meanwhile, fry all the finely chopped spices in a spot of olive oil and, when they are browned, add the snails and cook for 2-3 minutes.
Then add the wine and when it has evaporated, pour the tomato sauce and as much water as needed to cover the snails.
Cook over low heat for 2-3 hours, until the water has completely evaporated, leaving a thick and tasty sauce.
Taken from Typical recipes of Romagna cuisine.