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Limaçons à la suçarelle
Snails in Meat Sauce
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
‘Limaçons’ are small snails with white shells. To extract them from their shells after cooking, it is necessary to suck (‘sucer’) them – hence the name of this recipe. The common large snails which are specified here are less picturesque than limaçons, but easier to eat.
Ingredients
Method
If using fresh snails, prepare, clean and cook them. Drain and rinse canned snails.
For the meat sauce: heat the oil in a large pot, add the onion and cook over a low fire until soft but not brown. Add the pork and cook, stirring, for 3–5 minutes or until brown. Stir in the tomatoes, tomato paste, garlic and parsley and simmer for 5 minutes, stirring o