Lumache All'aliata Piccante - Just Fish/Seafood Recipes


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Lumache All'aliata Piccante

24 Snails
1 ts Chopped garlic
1/2 c Olive oil
1 ts Cayenne red pepper; crushed
2 tb Breadcrumbs
Wild fennel; to taste
Salt; to taste
Black pepper; to taste
2 6-oz. ladles tomatoes; crushed and strained


In a pan, place snails in a mixture of the garlic, olive oil, cayenne pepper, and breadcrumbs, adding the fennel, salt, and pepper to taste.

Saute for 3 min., then add the ladles of tomatoes and continue to saute for 5 additional minutes. Serve on a hot plate.