Snails in Porchetta

Thoroughly wash the sea snails under running water, removing any debris. Transfer them to a bowl of salted water and let them sit for about two hours, allowing any impurities to drain. Rinse them again before cooking: the water should be clearer and there should be no debris on the bottom.

Boil them in water until cooked, then drain them well. Do not prolong the boiling unnecessarily: the snails should be cooked but still firm, because they will finish the preparation in shallow panLet them drain completely, so that the residual water does not dilute the aromatic base.

Heat the extra virgin olive oil in a shallow pan and add the cloves of garlic crushed. Join the wild fennel and finely chopped rosemary, then let it cook over medium heat. The stock is ready when the garlic releases its aroma without darkening and the herbs begin to release their aroma into the oil.

Add the boiled snails to the aromatic stock and mix gently to distribute the oil, garlic, and herbs. Season with salt to taste and complete with pepper or chili pepper, according to the expected taste. Let them cook for a few minutes, until the seasoning adheres to the shells and the aroma of the wild fennel it is evident.

Pour the dry white wine over the snails and raise the heat slightly. Let it evaporate completely, stirring occasionally. Continue cooking until the alcohol smell is gone and the bottom becomes mostly oily, with a thicker, more fragrant boil.

Dilute the tomato paste in hot water and pour it into the shallow panStir to combine the seasoning, making sure the liquid evenly coats the snails. Wait for the bottom to return to a gentle boil before cooking, covered.

Cover the shallow pan and cook over low heat for about twenty minutes. Maintain a steady simmer, without overheating, and stir gently when necessary. The snails are ready when the sauce has reduced, turned a uniform red, and the aromas of herbs, wine, and tomatoes are well blended.