Yield: 4 servings
|2 pounds||Fresh scungilli or conch|
|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|
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@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.