This recipe is as easy as they come. And so satisfying to eat! The word 'Babbalucci' is Sicilian slang for snail. Here, fresh Peconic Escargot is stewed with tomatoes, wine, garlic, and herbs - served with warm crusty bread and a handful of toothpicks for picking of course. Divine!
2 Tbsp. Olive Oil
3 Cloves Garlic (Chopped Finely)
1 Medium Yellow Onion (small dice)
1 Tbsp. Dried Oregano
1 Tsp. Dried Chili Flake
1 Cup Dry Red Wine
14 oz Can Peeled Roma Tomatoes
4 dozen Peconic Escargot - In Shell
1 Bunch Parsley (chopped)
1 Bunch Basil (chopped - reserve a few beautiful leaves for garnish)
1. In a medium pot over medium high heat, heat the olive oil until warm. Add the Garlic and the Onions, and sweat until softened, stirring with a wooden spoon.
2. Add the Oregano and Chili - continue to cook until fragrant. Season with salt and pepper.
3. Add the Red Wine and bring to a simmer. Allow the wine to reduce by half.
4. While the wine is reducing, crush the Tomatoes in a separate bowl, breaking them into smaller chunks.
5. Add the crushed tomato to the pot, and season again with salt and pepper.
6. Simmer this mixture gently for 10 minutes.
7. Add the Snails!
8. Simmer for an additional 20 minutes. Small bubbles here - not a crazy boil! Channel your inner Italian grandmother.
9. Add the chopped Basil and Parsley.
10. Simmer an additional 10 minutes - pour yourself a glass of wine, and have a sip or two.
11. Taste once more for seasoning. Add salt and pepper if necessary, maybe a drizzle of nice olive oil if you feel like it!
12. Spoon the contents of the pot into a large serving dish or bowl.
Serve with warm bread for mopping up extra sauce and toothpicks for picking the snail meat from the shells.