Scungilli Sorrentina

Italy has almost 5,000 miles of coastline — which means Italians have a lot of seafood dishes. Some, like scampi, are famous. Scungilli, probably less so. There's no exact definition for scungilli; it's made with a wide variety of oceanic mollusks, with horse conch and whelk being among the most common. And you cook it with a wine cork. While hotly disputed, the cork is supposed to make the scungilli more tender. While scientifically minded foodies scoff, some of the most famous chefs, like Mario Batali, swear by it. And if it's good enough for Mario, it's good enough for us.

           INGREDIENTS

            METHOD

2 lb fresh scungilli or conch

1 wine cork

2 tbsp vinegar

4 tbsp virgin olive oil

1 medium red onion, chopped into 1/4inch dice

1 bunch fresh thyme, leaves only , about 2 tbsp

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 tbsp extra virgin olive oil

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 1/1/4 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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They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

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