BOMBOLETTI AL SUGO
What Nonna taught us:
This dish is best enjoyed at the Cupra Marittima along the Adriatic Coast. Although it is simply clean and elegant in taste, you must not mind getting your hands dirty. Your apron will get quite messy with tomato 'sugo' as you pick the periwinkles from their shells with a toothpick. This unique recipe originates from San Benedetto del Tronto, just along the coast.
For 6 people: 3 kg of sea snails or periwinkles, 2 cloves of garlic, 3 anchovies washed of their salt, parsley, 1 hot red pepper, 1/2 glass extra virgin olive oil, 1 glass dry white wine, 1 tablespoon tomato paste diluted in a glass of warm water, salt.
How to make:
Wash the sea snails in salted water (or water and vinegar).
Pound the garlic with the anchovies, parsley and hot pepper in a mortar and then pour this mixture into a large pan sizzling with hot olive oil and garlic
Add the white wine, then the sea snails still in their shells and the tomato paste mixture.
Mix a number of times and continue cooking for at least 45 minutes.
Correct for salt and serve screaming hot!
Don’t forget to share the food you made with love with the people you love!