Tuscan stewed snails: how to cook them


How to cook Tuscan snails stewed, recipe with salami, finocchiona, sopressata and mortadella, cooking times with the addition of tomatoes.

Ingredients for 4 people

- Medium snails about 120

- 2 slices of salami

- 2 slices of finocchiona

- 2 slices of brawn

- A slice of mortadella

- Ripe or peeled tomatoes gr. 500

- An onion

- 2 cloves of garlic

- Tarragon

- Red wine

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- Little broth

- Homemade bread

- Olive oil

- Salt and pepper

How to cook Tuscan snails

In a capable pan, sauté the onion, garlic and tarragon in 10 tablespoons of oil.

As soon as the onion withers, add all the finely chopped salami with the bezel.

Leave to flavor for a few minutes, then add the carefully bled snails.

Sprinkle with a glass of red wine and a cup of hot broth and let it simmer for half an hour.

Finally add the tomatoes, salt, pepper and cook for a long time, for another 2 hours, if necessary wet with more broth.

Serve the snails with their tasty sauce on toasted slices of bread.

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Tags: Main courses of meat