Ciammotte are land snails harvested in the Maenza countryside. One of the oldest dishes and a real gem of the Maenza cuisine. So delicious that you can enjoy them on their own or in combination with polenta.
Snails, peeled tomatoes, garlic, mint and chilli pepper
First of all, you have to purge the live snails. Place them in a wicker basket and keep them fasting for several days. After the purging time has elapsed, wash them several times with salt and or vinegar until they no longer foam.
Once they are completely purged, you can boil them alive. Initially keep the heat on low, when the snails come out of their shells, turn up the heat and let them cook for about 30 minutes.
If you prefer, you can use already-purged snails.
Prepare a sauté with extra virgin olive oil, garlic and chilli pepper.
Then add the peeled tomatoes and salt, bring to the boil and leave for about 20 minutes.
Then add the snails and cook over moderate heat for about two hours.
Sprinkle with lots of mint before serving.
A typical dish that brings back the authentic flavours of the land.