Stuffat tal-Bebbux (Garden Snail Stew)
Garden snails. Some love them, others think they are disgusting. Sure thing is that it's one of Malta's favourite dishes. Whether simply served with olive oil, garlic and parsley or stewed.
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Ingredients:
1kg Garden Snails
1 Large Maltese Loaf
1tsp Dried Rosemary
Borges Extra Virgin Olive Oil
1 Large Onion
2 Garlic Cloves
1 Carrot
2tbsp Tomato Purée (kunserva)
1 Glass of Good Red Wine
250g Tomato Sauce or Passata
1/2tsp Curry
1/4tsp Cayenne Pepper
1/2tsp Sugar
1tsp Worcestershire Sauce
Fresh Marjoram, Mint & Parsley
1 Lemon Rind
1 Gravy Cube
Water
Salt & Pepper to taste
Directions:
1. Clean the snails well with water and salt. Place in a pot of water and bring to a boil. Add about a teaspoon of salt and simmer for 20 minutes removing most of the foam in the process. Drain and set aside.
2. Cut the top of a Maltese loaf and remove the crumb. Cut the crumb in small pieces and drizzle everything with olive oil. Sprinkle Rosemary on top and bake for 10 minutes at 200°c until lightly golden.
3. In a large pot fry the onion and garlic in some olive oil for 5 minutes then add the carrot, tomato purée, curry, cayenne pepper, sugar, Worcestershire Sauce, marjoram and mint.
4. Add a glass of red wine, stir gently and simmer for 1 minute.
5. Add the snails, tomato sauce, grated lemon rind and the gravy cube.
6. Stir and add enough water to cover the snails.
7. Cover and gently simmer for about an hour adding the chopped parsley at the end. Mix well.
8. Serve in the hollow Maltese and top it with fresh parsley.
9. Enjoy.
