Meat / RICETTI

Maltese snail stew

Name: Maltese snail stew
Total time: 85 min
Yield: 4 servings
Cuisine: Maltese
Ingredients: 800 g supplier-cleaned, blanched edible snails; 1 onion, 1 carrot and 3 garlic cloves, chopped; 3 tbsp olive oil and 2 tbsp tomato paste; 400 g tomatoes, 150 ml red wine and 300 ml water; 1 bay leaf, mint, parsley, salt and pepper

Snails in a thick tomato, wine and herb sauce.

◷ 85 min / 4 servings

Method

Soften onion and carrot in oil for 10 minutes. Add garlic and tomato paste.
Add tomatoes, wine, water, bay and prepared snails.
Cover and simmer 50–60 minutes until snails are tender; add water if needed.
Uncover to thicken the sauce, season and add mint and parsley. Serve with bread.

✳ From the kitchen

Start with edible snails already cleaned and blanched, rather than unprepared wild snails.

Tradition reference

Ch.eat · Maltese snail cooking traditions ↗

Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.

Maltese snail stew

Method

✳ From the kitchen

Tradition reference

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