SNAIL STEW
SUPPUNI di BABBALUCI
Copyright 1996/2010 P. Farina - All Rights Reserved
During the first days of spring and the first days of fall, snails come to the surface and people all over Caltabellotta feasted on snail soup. Today they import them from Morocco as we do in the U. S.
Snail soup is not a common everyday meal my daughter and I are the only two takers in our family who long for the season to arrive. Unlike most teenagers, since she is now an adult, my daughter learned to like some real Sicilian foods, on what otherwise is considered not a very appetizing dish. "Snails" you must be joking, these are the comments she got from friends.
Unless you try a few along with the potatoes, artichokes etc., don’t snob those of us that enjoy this dish.
3 lbs. snails
8 cups water
1 onion - diced
2 lbs. russet potatoes - ¼'d
3 large carrots - ½ inch pieces
4 medium artichoke hearts - ¼'d
6 cups chicken broth
2 tbsp. olive oil
1 large red pepper - skinned and diced
2 bay leaves
½ tsp. dry rosemary
salt and pepper
Wash snails with salt and cold water. At this point many should break the membrane and come out of shell. The membrane must be removed with a toothpick. In a pot boil 6 cups of salted water to which add the snails. Cook at high flame for 5 minutes remove and set aside.
Peel and quarter potatoes, do the same to the carrots. If artichokes are frozen or in can you can use as they are. If fresh, clean and quarter. In large pot place oil and add onion, potatoes and carrots and allow to sweat for 5 minutes. Add chicken the broth and remaining 2 cups of water and bring to a boil. Add remaining ingredients except artichokes, cook until potatoes are done "al dente" they show a little resistance to the tooth, add the artichokes and the snails (still in shells) and cook another 10 to 15 minutes.
SUPPUNI di BABBALUCI
Copyright 1996/2010 P. Farina - All Rights Reserved
During the first days of spring and the first days of fall, snails come to the surface and people all over Caltabellotta feasted on snail soup. Today they import them from Morocco as we do in the U. S.Snail soup is not a common everyday meal my daughter and I are the only two takers in our family who long for the season to arrive. Unlike most teenagers, since she is now an adult, my daughter learned to like some real Sicilian foods, on what otherwise is considered not a very appetizing dish. "Snails" you must be joking, these are the comments she got from friends.
Unless you try a few along with the potatoes, artichokes etc., don’t snob those of us that enjoy this dish.
3 lbs. snails
8 cups water
1 onion - diced
2 lbs. russet potatoes - ¼'d
3 large carrots - ½ inch pieces
4 medium artichoke hearts - ¼'d
6 cups chicken broth
2 tbsp. olive oil
1 large red pepper - skinned and diced
2 bay leaves
½ tsp. dry rosemary
salt and pepper
Wash snails with salt and cold water. At this point many should break the membrane and come out of shell. The membrane must be removed with a toothpick. In a pot boil 6 cups of salted water to which add the snails. Cook at high flame for 5 minutes remove and set aside.
Peel and quarter potatoes, do the same to the carrots. If artichokes are frozen or in can you can use as they are. If fresh, clean and quarter. In large pot place oil and add onion, potatoes and carrots and allow to sweat for 5 minutes. Add chicken the broth and remaining 2 cups of water and bring to a boil. Add remaining ingredients except artichokes, cook until potatoes are done "al dente" they show a little resistance to the tooth, add the artichokes and the snails (still in shells) and cook another 10 to 15 minutes.
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