appetizers sardinian

Lumache al Sugo

Purged snails finished in a spicy tomato sauce the Sardinian way, also known as sitzigorrus cun bagna.

Gluten-Free Dairy-Free Nut-Free Carnivore
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Prep 1h 20m
Cook 20 min
Total 1h 40m
Servings 4
Difficulty Advanced

Ingredients

Snails

Sauce

Cleaning

Seasoning

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Instructions

  1. Purge the snails properly before you start. I use bran and enough time so they clean out well before cooking.

  2. Soak the snails in cold water for about 1 hour, wash them well, and put them into a large pot with cold water and 6 cloves of garlic.

  3. When they begin to come out of the shells, pour in the vinegar and a good handful of salt. Continue until they are cooked through, then drain.

  4. Warm the olive oil in a wide pan with the remaining garlic and the chili.

  5. Add the peeled tomatoes, season lightly, and cook the sauce for about 10 minutes.

  6. Add the drained snails and cook for 10 minutes more so the sauce enters the shells. Serve hot.

Interactive Nutrition Map

4 Servings

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Fish & Seafood
Snails (Raw, Edible Portion)
2000 g
Vegetables
Canned Whole Peeled Tomatoes
1600 g
Garlic
24 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Chili Pepper
8 g

Per Serving

707kcalCalories
87gProtein
41gCarbs
22gFat
8gFiber
Sodium
879mg38% DV
Potassium
3561mg76% DV
Calcium
197mg15% DV
Iron
22.9mg127% DV
Magnesium
1324mg315% DV
Vitamin C
77.5mg86% DV
Vitamin A
65µg7% DV
Vitamin K
33.3µg28% DV
Folate
75µg19% DV
Snails (Raw, Edible Portion)
Canned Whole Peeled Tomatoes
Garlic
Extra Virgin Olive Oil
Fresh Chili Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Lumache al Sugo belongs on the Sardinian home table. I build it around garden snails, peeled tomatoes, and garlic.

I purge the snails properly before I start. I use bran and enough time so they clean out well before cooking. Then I soak them in cold water for about 1 hour, wash them well, and put them into a large pot with cold water and 6 cloves of garlic.

I add the peeled tomatoes, season lightly, and cook the sauce for about 10 minutes. I add the drained snails and cook for 10 minutes more so the sauce enters the shells. I serve hot.

Part of: The Sardinian Kitchen

Related: Fish + Seafood Hub | Sardinian Ingredients Guide