Sautéed Snails

Lumache Trifolate

Snails sautéed in butter, white wine, mushrooms, garlic, and parsley, with intense aromas and a tender texture.

6 servings

Easy

Sautéed Snails are a traditional dish with a bold character, designed to enhance the molluscs' meaty texture through gradual cooking and an aromatic seasoning. The dish alternates the buttery delicacy of the sauce with the dry notes of white wine, while mushrooms, garlic, and parsley create a fragrant and persistent profile. The initial stage in salted water tenderizes the snails and allows them to be easily removed from their shells; the subsequent stage in skillet Instead, it concentrates the aromas and binds the seasoning to the surface of the shellfish. Black pepper adds a measured spiciness, enhancing the flavor of the mushrooms without overpowering them. The recipe requires particular care in cleaning and controlling the heat: the butter must flavor without darkening, and the wine must evaporate before cooking is complete. Serve hot, with the aromatic base well-sealed.

Instructions

Voice reading

6 steps · natural Italian voice

Boil the snails

15 min

Pour the already purged snails into a saucepan Place the clams in a large saucepan and cover with cold, salted water. Bring gradually to a boil, and when the clams emerge from their shells, continue cooking for another 15 minutes. The liquid should maintain a steady boil, without foaming excessively.

Cool and shell

Drain the snails and immediately transfer them to cold water, which will stop the cooking process and make them easier to handle. Once they're cooled, remove each mollusk from its shell with a stick, then dry it with a towel. clean kitchen towel clean to remove excess water.

Cleaning the molluscs

Check the snails one at a time and carefully remove the black end using a knife or a skewer. Complete the cleaning before cooking. skilletThe molluscs must be dry and without any loose parts, so they will absorb the seasoning better.

Brown the garlic

Melt the butter in a skillet or saucepan and join the two cloves of garlicLet them flavor over medium heat until the butter becomes fragrant and the garlic is lightly golden, avoiding burning it: too dark a color would make the sauce bitter.

Deglaze with wine

Add the cleaned snails to the flavored butter and cook briefly, stirring gently. Pour in the dry white wine and let it evaporate. over high heat: wait until the alcoholic smell diminishes and a more concentrated seasoning remains at the bottom.

Sauté and complete

10 min

Add the chopped soaked dried mushrooms, garlic, and parsley, then season with black pepper. Cook for another 10 minutes. over medium heat, stirring occasionally: the seasoning should adhere to the snails and the aroma of the mushrooms and parsley should be clearly evident.

Chef's Tips

The editorial staff recommends carefully removing the black end after removing it from the shell, because the subsequent sautéing should only highlight the edible part of the snail.