| 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.
A Message from our Provider:
“To dyslexic atheist: There is a dog”