Recipe
Lumache alla Romana with Tomato and Herb Sauce
Savory Italian Snails in Tomato and Herb Sauce
4.6 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.
Metadata
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
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500g (1.1 lb) lumache (snails), cleaned and cooked 500g (1.1 lb) lumache (snails), cleaned and cooked
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
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1 teaspoon dried basil 1 teaspoon dried basil
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1 teaspoon dried oregano 1 teaspoon dried oregano
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Salt and pepper, to taste Salt and pepper, to taste
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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
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1.Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
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2.Add the canned crushed tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Stir well to combine.
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3.Reduce the heat to low and simmer the sauce for 20 minutes, allowing the flavors to meld together.
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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.
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5.Remove from heat and garnish with fresh basil leaves.
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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.
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