Name: Scungilli Alla Sorrentina
Ingredients: 2 lb Fresh scungilli or conch; 1 Wine cork; 2 tb Vinegar; 4 tb Extra-virgin olive oil; 1 md Red onion; chopped 1/4" dice; 2 tb Fresh thyme; leaves only; 1 Yellow bell pepper; stemmed, seeded,; ; chopped 1/4" dice; 1 c Dry white wine; 3 Italian Roma tomatoes; chopped 1/4" dice; ; to yield 3/4 cup; Salt; to taste; Freshly-ground black pepper; to taste; 2 Lemons; cut into wedges

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Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Molto04	4	servings

INGREDIENTS

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

INSTRUCTIONS

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.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5714 broadcast 01-30-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-03-1997
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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