Scungilli Sorrentina

submitted by amanda

2 lb Fresh scungilli or conch
1 Wine cork
1 cup Dry white wine
2 Tbsp Vinegar
3 Italian Roma tomatoes, to yield 3/4 cup
4 Tbsp Extra-virgin olive oil
1 md Red onion, chopped 1/4" dice
Salt, to taste
2 Tbsp 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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