Italian recipes

Scungilli Alla Sorrentina

Course : Italian
Source: Mario Batali
Serves: 4

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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 / 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 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)

Scungilli Alla Sorrentina

Ingredients:

Preparation / Directions:

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