Tuscan-style snails

Chiocciole alla Toscana

Snails slowly cooked in tomato, with red wine, herbs, ginger and nepitella.

6 servings

Easy

Tuscany

EasyTuscany

Tuscan-style snails are a rustic and flavorful dish, designed to showcase small "marinelle" or "lumachelle" snails in a rich and fragrant sauce. The prolonged cooking process makes the pulp tender and allows the tomatoes to absorb the aromas of the soffritto, the character of the red wine and the herbaceous note of the nepitellaThe result is a dish with a dense base, balanced between acidity, spiciness, and aromatic intensity; the texture remains succulent thanks to the gradual addition of hot water or vegetable broth during cooking. Tuscan-style snails are a traditional Tuscan dish, as described in this recipe. Preparation requires careful attention, especially during the draining phase and maintaining a gentle simmer, essential for obtaining a well-coated sauce and tender snails.

Instructions

Voice reading

9 steps · natural Italian voice

Purge the snails

Rinse the snails under running water, transfer them to a bowl, and sprinkle them with two handfuls of salt and two cups of vinegar. Turn them carefully and wait a few minutes until the slime has drained. This step is complete when the liquid appears cloudy and the snails are thoroughly treated.

Rinse thoroughly

Drain the snails and rinse them again under running water, removing any remaining salt, vinegar, and slime. Continue rinsing until the rinse water is clear and free of any visible foam or impurities.

Scald them in water

Bring to a boil Bring plenty of water to a boil and immerse the snails for a few minutes. Drain them when the water returns to a boil and rinse them again with plenty of running water. When finished, they should be clean and ready to be cooked in the shallow pan.

Prepare the soffritto

Finely chop the onion, celery, and carrot. Pour plenty of extra virgin olive oil into a saucepan. earthenware pot and add the chopped ingredients. Add the ginger and the parsley leaves. nepitella, then brown over low heat until the vegetables become soft and golden and the seasoning releases an intense aroma.

Cook the tomatoes

15 min

Add the chopped ripe tomatoes to the soffritto. Mix and let it cook over low heat for about fifteen minutes, until the tomatoes soften and the sauce takes on a thicker, more uniform consistency.

Join the snails

Add the snails to the shallow pan, keeping them with the shell or shelling them according to your preference. Mix gently to distribute them in the dressing without breaking the pan juices.

Deglaze with wine

Pour the red wine over the snails and let the alcohol evaporate for a few minutes. Season with salt to taste and pepper when the aroma of the wine fades and the liquid returns to a regular simmer.

Complete cooking

120 min

Let the snails simmer for about two hours over low heat, periodically checking the shallow panAdd hot water or vegetable broth only if the sauce starts to dry out. The sauce is ready when the snails are tender and the sauce is well combined.

Serve warm

Turn off the heat Let the mixture rest briefly. Serve the snails warm, drizzling them with their sauce and checking the salt and pepper one last time.

Chef's Tips

The editors recommend maintaining a gentle, constant simmer, adding hot water or vegetable stock only when the bottom begins to dry out, so the snails remain tender and the sauce is concentrated.