Scungilli Alla Sorrentina

By á-174942

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

Details

Servings 4

Preparation

Step 1

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.