Rice and Snail Soup
Minestra di Riso e Lumache
Traditional rice and snail soup, with potatoes, tomatoes, and aromatic herbs in a flavorful broth.
Rice and snail soup is a first course Hearty, perfect for when you want a warm, complete, and flavorful dish. The consistency comes from the combination of the tomato broth, the potatoes that contribute to the richness, and the rice, which absorbs some of the liquid during cooking. The snails add a distinctive note and distinct texture, while the onion, garlic, and herbs create a fragrant base without overpowering the other ingredients. The technique requires gradual cooking: first, a well-seasoned sauce is prepared, then the snails are cooked in the liquid, and finally the rice is cooked in the same pot. This dish is a traditional culinary tradition.
Instructions
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7 steps · natural Italian voice
Purging and washing snails
Wash the snails thoroughly, then transfer them to a pan set at a very low temperature. Wait until they emerge from their shells with their heads; once they're all out, rinse them thoroughly several times to remove any residue. Complete this step when the rinsing water runs clear and the snails are ready to cook.
Chop the herbs
Finely chop the onion, the cloves of garlic and the aromatic herbs available including basil, parsley and nepitellaKeep the mixture homogeneous, so that the aromas will spread throughout the base without leaving any large pieces. The preparation is complete when the mixture It appears small and uniform.
Brown the bottom
Pour the extra virgin olive oil into a large pot and add the chopped herbs. Sauté over medium heatCook, stirring, until the onion is soft and translucent and the garlic and herb aromas are clearly perceptible. Avoid browning the mixture, as the base should remain delicate.
Add tomato and potatoes
Join the tomato paste or puree, then add the diced potatoes. Stir to distribute the seasoning and let it simmer briefly. The base should be a uniform red color and coat the potatoes without drying out too much.
Stretch and boil
Pour a little hot water into the shallow pan, season with salt to taste and door the mixture Bring to a boil. Adjust the heat to maintain a steady, non-aggressive boil. Wait until the liquid is hot and evenly flavored, with the potatoes submerged in the tomato sauce.
Cooking the snails
30 minAdd the snails to the boiling stock and cook for about 30 minutes. Keep cooking at a moderate temperature and check that the liquid continues to simmer, adding only as much hot water as necessary if the stock becomes too thick. Finish cooking when the potatoes are starting to cook and the broth is fragrant.
Cook the rice
Add the rice directly to the pot with the snails, potatoes, and tomato sauce. Stir and bring to a simmer; the rice should absorb some of the liquid, thickening the soup. Serve when the rice is cooked and the sauce is thick but still soupy.
Chef's Tips
Cook the snails at a moderate boil for half an hour before adding the rice, so that they cook without reducing the tomato sauce excessively.
Ingredients
- Ingredients for 4 people
- ½ kg of snails
- 1 onion
- 3 cloves of garlic basil or parsley nepitella (calamint)
- (2 tbsp) 2 tablespoons Of tomato paste (or ½ cup tomato puree)
- 2 potatoes
- (5 tbsp) 5 tablespoons of extra virgin olive oil rice
Can't find it in the US?
- snailsMostly online
Canned escargots for land snails
Or: Periwinkles or whelks for sea snails
- calamint / wild mintHard to find in the US
2 parts fresh mint and 1 part fresh oregano
⚠️ Automatic ingredient-based detection. Always check product labels.
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