Stuffed snails

By Michael Bonacini
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  • 1 kilogram snails
  • 1 1/2 cups (360 ml) breadcrumbs
  • 5 sun-dried tomatoes, chopped
  • 1/4 cup (60 milliliters) chopped flat-leaf parsley
  • 1/2 teaspoon (2.5 milliliters) crushed red pepper
  • 3 garlic cloves, minced
  • 1/2 cup (120 milliliters) grated Pecorino Romano
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/2– 3/4 cup (120 milliliters – 180 milliliters) olive oil, plus more for drizzling
  • Lemon wedges, for serving


  1. Preheat oven to 400 F (205 C).
  2. Rinse snails thoroughly under cold water, then put in fridge for 30 minutes.
  3. Heat water in a large pot on the stove until it comes to a rolling boil, then drop snails inside. Boil snails for ten minutes, then drain and rinse under cold water again.
  4. In the meantime, in a large bowl, combine the breadcrumbs, sun-dried tomatoes, parsley, crushed red pepper, garlic, Pecorino, salt, and enough olive oil to make the breadcrumb mixture wet. 
  5. Using your hands, stuff snails with breadcrumb mixture. 
  6. Transfer stuffed snails to a baking dish, drizzle with olive oil, and bake for ten minutes. Serve with lemon wedges.

Buon Appetito! 


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