Recipe

Snails In Marinara Recipe

	Notyourmomma / All my dishes 1 year, 8 months ago A variation on snails, delicious and spicy. Something I had at dinner last night and it was wonderful. This is a guessipe on proportions after a long talk with the wait staff, on the ingredients. Mangia Prep:10m Cook:15m Servings:8	Notyourmomm
	spicy italian marinara snails

Does this look good? Yeah! / Nope

Fans

hoosiermom

lor

Ingredients

1 can of snails, drained and rinsed

1 lb red ripe tomatoes

5 cloves garlic, slivered

1 full tsp of peperoncino (dried chili pepper)

1 roasted red pepper, peeled, and diced (I used a jarred variety)

1/3 cup extra virgin olive oil

1/4 cup of white dry vermouth

1 tablespoon chopped fresh parsley

Pinch of sugar

Pinch of salt

fresh shavings of parmesan cheese

fresh hot Italian bread

Directions

PREPARATION:

Chop the garlic finely and heat it in the olive oil with the chili pepper.

Don't inhale over the saute pan with the red pepper flakes.

Add the 1/4 cup of white vermouth.

Add the diced tomatoes, you may peel them or not, according to your taste.

Add the diced roasted red pepper.

Cook on high heat for about 10 minutes

Halfway through the cooking time, add the snails to heat through..

Add the sugar (if needed) and a pinch of salt.

Serve immediately in a shallow soup plate with the parsley on top.

Finish with shavings of Reggiano Parmigiano cheese.

The pinch of sugar serves to counter the tartness of the tomatoes, and can be omitted if the tomatoes aren't tart (i.e. if they're really sweet sun-ripened).

I had this with lots of crusty Italian bread to sop up the spicy aromatic sauce.

Alternately, I suppose you could serve these little morsels over a bed of pasta, spaghetti, or linguine noodle, cooked al dente and added to the saute pan to finish cooking in the sauce.

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Comments

lor 1 year, 8 months ago said:
Your recipe looks absolutely wonderful and I give it a "5"!!! Unfortunately, on one particular occasion, I was looking down at the antenna of the escargot that I was about to put in my open mouth. Needless to say, I couldn't get beyond that and have never eaten escargot since. That doesn't stop me from giving you a "5" fork rating though because the recipe looks delicious!!!

jeannej 1 year, 8 months ago said:
Book marked! thanks

hoosiermom68 1 year, 8 months ago said:
Well,this gets my 5! We love escargot-I just try not to look too closely at them.
P.S. I really enjoyed your profile-the whole eyebrow thing had me cracking up so hard,I nearly wet myself...and I like the soup/salad one too.Thanks for sharing your great stories and great recipes-I needed that today!
Carrie ;)

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