Name: Lumache: Snail Sauce (Lumache alle Lumache)
Yield: Serves 8 as a starter or 4 as a main course or light meal
Cuisine: Italian
Ingredients: 4 tablespoons chopped basil leaves; 125 ml white wine; 4 tablespoons proper breadcrumbs, toasted with 2 teaspoons extra virgin olive oil, cooled and mixed with 4 tablespoons grated Pecorino Romano; 800 g ripe tomatoes, blended to a purée; 350 g cooked shelled snails (tinned are just fine); 8 tablespoons extra virgin olive oil; 8 tablespoons chopped flat-leaf parsley; 3 cloves garlic; 1 medium onion (150 g, red or yellow); 400 g lumache; 3 tablespoons chopped fresh mint leaves

Preparation info

Serves
8
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Snails with snails — but this ragù is also nice (if less fun) with other pastas, too…

Ingredients

400 g lumache
1 medium onion (150 g, red or yellow)

Main course
Starter

Method

Finely chop the onion, garlic and half the parsley together. Fry in a tall-sided saucepan in the oil with a pinch of salt for 10 minutes over a medium heat or until soft, then add the snails and cook together for a few minutes. Add the tomato and wine and simmer for 45 minutes, until the sauce is thick and the oil has risen to the top. Taste for seasoning – it is now ready to serve, or refriger

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