Scungilli Alla Sorrentina

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

2	pounds	fresh scungilli or conch
1	pieces	wine cork
2	tablespoons	vinegar
4	tablespoons	extra-virgin olive oil
1	medium	red onion -- chopped 1/4 inch dice
2	tablespoons	fresh thyme -- leaves only
1	medium	yellow bell pepper -- stemmed, seeded, chopped 1/4 inch dice
1	cup	dry white wine
3	medium	Italian roma tomatoes -- chopped 1/4 inch dice to yield 3/4 cup
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
2	medium	lemons -- cut into wedges

Preparation:

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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5714)