Lumache alla Romana with Tomato and Herb Sauce

Ingredients

• 500g (1.1 lb) lumache (snails), cleaned and cooked 500g (1.1 lb) lumache (snails), cleaned and cooked
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the canned crushed tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Stir well to combine.
3. 3.
   Reduce the heat to low and simmer the sauce for 20 minutes, allowing the flavors to meld together.
4. 4.
   Add the cooked lumache to the skillet and stir gently to coat them with the sauce. Cook for an additional 5 minutes to allow the snails to absorb the flavors.
5. 5.
   Remove from heat and garnish with fresh basil leaves.
6. 6.
   Serve the Lumache alla Romana hot with crusty bread or cooked pasta.

Treat your ingredients with care...

• Lumache (snails) — Ensure that the snails are thoroughly cleaned before cooking. Follow the instructions provided by the supplier or consult a knowledgeable expert to ensure proper cleaning and cooking techniques.

Tips & Tricks

• If you can't find fresh lumache, you can use canned snails as a substitute. Just make sure to drain and rinse them thoroughly before using.
• For an extra burst of flavor, add a splash of white wine to the sauce while simmering.
• Serve the Lumache alla Romana with a sprinkle of freshly grated Parmesan cheese for added richness.

Serving advice

Serve the Lumache alla Romana as a main course accompanied by crusty bread or cooked pasta. Garnish with fresh basil leaves for a pop of color and freshness.

Presentation advice

Present the Lumache alla Romana in individual serving bowls, allowing the vibrant tomato and herb sauce to shine. Garnish with a sprig of fresh basil for an elegant touch.