Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Lumache a Ghiotta: A Timeless Sicilian Classic with Onion and Potatoes
Learn how to make Lumache a Ghiotta (Sicilian snails) with onion and potatoes – a true taste of Sicily’s rich culinary heritage.
🛒 Ingredients
- ✓ 1 kg snails, already purged
- ✓ 1 onion
- ✓ 700 g potatoes
- ✓ 250 g tinned tomatoes
- ✓ Half a glass of extra virgin olive oil
- ✓ A sprig of parsley
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Lumache a Ghiotta, known locally as babbaluci â ghiotta, are a beloved staple of Sicilian cooking, cherished for their comforting, distinctive flavours. This recipe has been lovingly passed down through generations, carrying with it the essence of Sicily’s land and sea. The marriage of gently softened onions, tender potatoes, and ripe tomatoes creates the perfect backdrop for the delicate snails. This dish embodies the warmth and convivial spirit of Sicilian gatherings, making it ideal for relaxed summer dinners shared with friends and family. The simplicity of the ingredients beautifully highlights the quality of each element, making this recipe an unmissable experience for anyone looking to dive into authentic Sicilian fare.
👨🍳 Preparation
- 1
Place the snails in a pan, cover with water, and simmer for 15 minutes.
- 2
Drain and rinse the snails, then repeat the boiling process twice more.
- 3
Allow the snails to drain in a colander for 15 minutes.
- 4
In a casserole, warm half a glass of extra virgin olive oil and gently soften the chopped onion and garlic.
- 5
Once golden, add the chopped tomatoes and finely chopped parsley, letting the flavours meld.
- 6
Stir in the potatoes cut into chunks, sauté briefly, then add a glass of water and cook for 10 minutes.
- 7
Add the snails to the sauce, mix well, and season with salt and pepper.
- 8
Simmer gently for about 20 minutes and serve piping hot.
💡 Tips and Variations
For a refreshing twist, stir in some chopped mint leaves during cooking. If you prefer a bit of heat, add a pinch of chilli flakes.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • Cooked snails freeze well for up to one month.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Serve alongside a glass of Nero d’Avola, whose rich, harmonious flavour perfectly complements the snails.
I wholeheartedly encourage you to give this wonderful Sicilian dish a go at home. It’s a real celebration of simple ingredients coming together to create something truly special. Whether you’re sharing it with close friends or family, Lumache a Ghiotta is bound to bring warmth and a taste of Sicily to your table. Do give it a try — and don’t forget to pass it on, because good food is best enjoyed together.
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