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home > recipes > seafood > scungilli sorrentina
2 lb Fresh scungilli or conch 1 Wine cork 1 c Dry white wine 2 tb Vinegar 3 Italian Roma tomatoes, to yield 3/4 cup 4 tb Extra-virgin olive oil 1 md Red onion, chopped 1/4" dice Salt, to taste 2 tb Fresh thyme, leaves only Freshly-ground black pepper 1 Yellow bell pepper - stemmed, chopped 1/4" dice 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 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. This recipe yields 4 servings.

Scungilli Sorrentina


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list all recipes for SEAFOOD (335)
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list all recipes by AMANDA (175)


   

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keyword: scungilli
keyword: sorrentina
ethnicity: italian
recipes for seafood
recipes by amanda
Email Address:
(posted January 22, 2008)

2 lb Fresh
scungilli or conch
1
Wine cork
1 c
Dry white wine
2 tb
Vinegar
3 Italian Roma tomatoes, to
yield 3/4 cup
4 tb Extra-virgin
olive oil
1 md Red
onion, chopped 1/4" dice
Salt, to taste
2 tb Fresh
thyme, leaves only
Freshly-ground black pepper
1 Yellow
bell pepper - stemmed, chopped 1/4" dice
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 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. This recipe yields 4 servings.


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