Spicy Tomato-Braised Snails with Mint (Lumache alla Romana)
While classic French technique says to drown escargot in butter, traditional Roman cuisine relies on the acidity of a tomato braise to cut through pungent snails.
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Cooking tools:
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Toaster
- Serving bowl
Ingredients
- 1 tbsp. extra-virgin olive oil, plus more for drizzling
- 1⁄2 tsp. crushed red chile flakes
- 1 clove garlic, peeled and smashed
- 2 oil-packed anchovy fillets, drained and minced
- 1 (8-oz.) can whole peeled tomatoes in juice, crushed by hand
- 1 (7-oz.) can large snails (see Where to Buy Snails), rinsed and drained
- 1 tbsp. finely chopped mint leaves
- Kosher salt
- freshly ground black pepper
- Toasted ciabatta, for serving
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