Italian Snails in Sauce
A traditional Italian dish featuring snails cooked in a flavorful sauce with herbs and tomatoes.
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- •SnailsPre-boiled and intestines removed
- •1/2 large Onion
- •Celery leavesA few ribs
- •Costumary leaves(optional)Also known as balsam herb or bible leaf
- •Sage leavesA few leaves
- •Rosemary sprigsA few sprigs
- •Mantucha(optional)Also known as lesser calamint or lemon balm
- •4-5 Garlic clovesChopped
- •MarjoramChopped
- •ThymeChopped
- •1 Mild red chili pepperChopped
- •Wild fennelAlso known as fino kyato
- •Several tablespoons Olive oil
- •Tomato paste
- •Crushed tomatoes
- •Tomato puree
- •1 cup WaterOr as needed
- •Black pepperGround
- •SaltTo taste
- •A few tablespoons BreadcrumbsFor thickening
- •2 AnchoviesBlended with breadcrumbs
- 1
Prepare the snails by pre-boiling and removing intestines.
30 min
- 2
Chop onion, celery leaves, costumary, sage, rosemary, mantucha, garlic, marjoram, thyme, and chili pepper.
10 min
- 3
Heat olive oil in a pan and sauté the chopped herbs over medium-low heat for a minute.
1 min
- 4
Add the snails to the pan and mix gently with the herbs.
5 min
- 5
Add tomato paste, crushed tomatoes, and puree to cover the snails.
5 min
- 6
Add water to create a liquidy sauce, then season with black pepper and salt.
2 min
- 7
Cover and cook over medium heat for an hour and a half.
1h 30m
- 8
Blend breadcrumbs with anchovies and a bit of snail sauce to create a thickener.
5 min
- 9
Add the thickener to the sauce and leave covered for a few minutes before serving.
5 min
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Pizza
Any style of pizza