Scungilli alla Sorrentina (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds fresh scungilli or conch |
1 wine cork |
2 tablespoons vinegar |
4 tablespoons virgin olive oil |
1 medium red onion, chopped into 1/4inch dice |
1 bunch fresh thyme, leaves only, about 2 tablespoons |
1 yellow bell pepper, stemmed and seeded, chopped into 1/1/4 inch dice |
1 cup dry white wine |
3 italian roma tomatoes, chopped into 1/1/4 inch dice and 3/4 cup |
4 tablespoons extra virgin olive oil |
2 lemons cut into wedges |
Directions:
1. 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 1/1/4 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.
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