Scungilli alla sorrentina

Yield: 4 servings

Measure Ingredient
2 pounds Fresh scungilli or conch
1 \N 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 \N Yellow bell pepper; stemmed, seeded,
\N \N ; chopped 1/4\" dice
1 cup Dry white wine
3 \N Italian Roma tomatoes; chopped 1/4\" dice
\N \N ; to yield 3/4 cup
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
2 \N 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.

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