Recipe

Lumache alla Romana with Tomato and Herb Sauce

Savory Italian Snails in Tomato and Herb Sauce

4.5 out of 5

Indulge in the flavors of Italian cuisine with this authentic recipe for Lumache alla Romana. This dish features tender snails cooked in a rich tomato and herb sauce, creating a delightful combination of flavors that will transport you to the heart of Rome.

Snail Dish› Lumache alla Romana

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

30 minutes

Cooking time

25 minutes

Total time

55 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Mediterranean diet, Pescatarian diet, Gluten-free diet, Dairy-free diet, Low-carb diet

Allergens

Shellfish (snails)

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet

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.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2.
Add the canned crushed tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Stir well to combine.
3.
Reduce the heat to low and simmer the sauce for 20 minutes, allowing the flavors to meld together.
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.
Remove from heat and garnish with fresh basil leaves.
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.