Scungilli alla sorrentina
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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, | |
| ; 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 ¼-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.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5714 broadcast 01-30-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-03-1997
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.