Scungilli Alla Sorrentina

Scungilli Alla Sorrentina
Scungilli Alla Sorrentina

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds fresh scungilli or conch

  • 1

    wine cork

  • 2

    tablespoons vinegar

  • 4

    tablespoons extra-virgin olive oil

  • 1

    medium red onion chopped 1/4" dice

  • 2

    tablespoons fresh thyme, leaves only

  • 1

    yellow bell pepper stemmed, seeded, and chopped 1/4" dice

  • 1

    cup dry white wine

  • 3

    Italian Roma tomatoes chopped 1/4" dice

  • to yield 3/4 cup

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    lemons cut into wedges

Directions

Place scungilli 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. This recipe yields 4 servings.

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