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Roman recipes

St. John’s snail stew


1 kg well cleaned snails
1 onion
3 garlic cloves
extra virgin olive oil
1 kg ripe tomatoes
4 salt anchovies
roman mint (abundant)
sweet marjoram
1 glass of dry white wine
chilli pepper and salt

Wash the snails, put them in a saucepan and cover with cold salted water. Heat to boiling point and then cook for 15 minutes. Wash under running water and remove the snails that have not come out of their shell. Sauté the chopped onion and garlic with the tomatoes cut up into dices, the chilli pepper , the anchovies washed and shredded, the mint and the sweet marjoram. Simmer for 10 minutes. Add the snails and cook for about an hour adding a little white wine every now and then. They are served as a soup accompanied by toasted homemade bread.

Related to: Secound courses