Lombard-style Lumache al Sugo

Ingredients

In Lombard cuisine, Lumache al Sugo is adapted to incorporate the unique flavors and ingredients of the region. Lombard-style Lumache al Sugo may include additional herbs and spices, such as rosemary and bay leaves, to enhance the flavor profile. The sauce is often simmered for a longer period, allowing the flavors to meld together and create a richer taste. Lombard cuisine also emphasizes the use of local ingredients, so the snails used in this recipe may be sourced from Lombardy itself. We alse have the original recipe for Lumache al sugo, so you can check it out.

• 500g (1.1 lb) snails 500g (1.1 lb) snails
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the snails thoroughly under cold water to remove any dirt or debris.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the snails to the pot and cook for a few minutes, stirring occasionally.
4. 4.
   Pour in the crushed tomatoes and tomato paste, and stir well to combine.
5. 5.
   Add the sugar, dried oregano, dried basil, salt, and pepper. Stir again to incorporate the seasonings.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour, stirring occasionally.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Lombard-style Lumache al Sugo hot, garnished with fresh parsley.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned before cooking. Remove any visible dirt or debris and rinse them well under cold water. This will help ensure their freshness and cleanliness.

Tips & Tricks

• If you prefer a spicier sauce, add a pinch of red pepper flakes while sautéing the onion and garlic.
• Serve the Lumache al Sugo with a sprinkle of grated Parmesan cheese for an extra burst of flavor.
• If you can't find canned crushed tomatoes, you can use fresh tomatoes. Simply blanch them, remove the skin, and crush them before adding to the sauce.
• This dish tastes even better the next day, as the flavors have had time to meld together. Consider making it in advance and reheating it for a delicious meal.

Serving advice

Lombard-style Lumache al Sugo is best served hot as a main course. Accompany it with crusty bread to soak up the flavorful tomato sauce. A side salad of fresh greens or steamed vegetables can also complement the dish well.

Presentation advice

To present the dish beautifully, arrange the snails in a shallow bowl and pour the tomato sauce over them. Garnish with fresh parsley for a pop of color. Serve with a side of crusty bread and a simple salad to create an appealing and well-rounded plate.