Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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)