Scungili all Sorrentina

By LeeBoruchow

Conch works as a substitute, but just barely in my opinion.

Ingredients

• 2 pounds fresh scungili or conch
• 4 tablespoons virgin olive oil
• 1 medium red onion, chopped into 1/4 -inch dice
• 1 bunch fresh thyme, leaves only, about 2 tablespoons
• 1 yellow bell pepper, stemmed and seeded, chopped into 1/4 -inch dice
• 1 cup dry white wine
• 3 Roma tomatoes, chopped into 1/4-inch dice and 3/4 cup
• 4 tablespoons extra virgin olive oil
• 2 lemons cut into wedges

Preparation

Step 1

Place scungili in a pot and cover with water. Add a wine cork and 2 tablespoons vinegar and boil 1 hour until tender. Drain and cool.

Slice into 1/4-inch rounds and set aside. In a tall sauce pan (6 to 8 quarts), heat olive oil over medium heat. Add onion, thyme leaves and bell pepper and cook until softened, about 8 to 10 minutes. Add wine, tomato pieces and scungilli and bring to a boil. Lower heat to simmer and cook 15 minutes.

Season with salt and pepper and serve in shallow bowls with lemon wedges.