Monday, May 25, 2015

Babalucci in a Marinara Sauce......aka "Snails"

Babaluuci?  You're wondering just what this is, aren't you?  Relax, this is simply an Italian version of an Escargot.

In days past, we were forced to hunt down these creatures and then we had to determine which were live and edible or which were not. (Those of you who recall having to do this, also recall the hazards of leaving them unattended.)  Nowadays, the work is done for us and we can buy them in a can. 

Babalucci in a marina sauce is another alternative to a red sauce pasta dish.  And it does make for interesting conversation.  The question is, "Are you ready to try it"?

Actually, this marinara sauce is quite tasty on it's own.

Babalucci (Snails) in a Marinara Sauce


1 Tablespoon + 1 teaspoon Joe and Son’s Green Chili Olive Oil
2 cans extra large snails….each about 28 oz. with 6 dozen snails
1 large can tomato puree….about 28 oz
1 large can whole Marzano tomatoes…..about 28 oz
1 ½ cups water
3 medium onions, diced
6-7 cloves garlic, minced
2 Tablespoons dried basil
1 Tablespoon dried oregano
1 Tablespoon crushed rosemary
2 Bay leaves
1 teaspoon sugar
Salt and pepper to taste

Drain and rinse the snails and keep refrigerated

In a large Dutch Oven, warm the Olive Oil to medium heat. Add the onions and garlic and cook until the onions are soft. Add the next 3 dry ingredients and cook for another 5 minutes.

Add the tomatoes, puree, water, Bay leaves and sugar to the pot; lower the heat and cook for about an hour. After about 15 minutes of initial cooking time, break up the whole tomatoes. Stir to make sure the onions aren’t sticking to the bottom of the pan.

Add the snails and cook over low/medium heat for about 30 minutes.

Serve over pasta.

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