Classic Italian Conch Salad!
Scungilli translates to conch or sea snail. Insalata Di Scungilli was offered on the menu at every Italian restaurant that I have ever worked in. The ingredients and method of preparation were the same at each of those restaurants.
If you have never had conch before, the flavor is just a little stronger than fresh clams. Very slow simmering or poaching for a short time is the only way to cook conk tender. Even when cooked with great care, conch can still end up being tough and tenderizing the conch with a mallet is not an option when preparing a salad.
Imported Italian canned Scungilli actually is the best choice for today's salad recipe. Believe it or not, every Italian chef that I worked with preferred to use canned Scungilli. I have to admit, imported Italian canned Scungilli is so nice in quality, that it should be considered to be a gourmet item. The Scungilli meat is perfectly cooked and it is tender.
Cans of imported Italian Scungilli come in a variety of sizes. The small 5 to 6 ounce cans are easy to work with, because 1 small can has enough Scungilli for 1 or 2 salad servings.
Insalata Di Scungilli:
This recipe yields 1 antipasti salad portion that can be shared by 2 guests.
Step 1: Place a 6 ounce can of imported Italian sliced scungilli that is packed in its own juices in a strainer over a container.
Place the sliced scungilli meat in a mixing bowl.
Add 1 1/2 tablespoons of the scungilli juices from the can.
Step 2: Add 1/3 cup of small chopped celery.
Add 2 tablespoons of small chopped onion.
Add 1 minced garlic clove.
Add 1/4 cup of mixed diced red bell pepper and green bell pepper.
Step 3: Add 1 tablespoon of pomace olive oil.
Add 1 tablespoon of virgin olive oil.
Add 1 tablespoon of fresh lemon juice.
Add 1 pinch of oregano.
Add 2 pinches of minced Italian Parsley.
Add sea salt and black pepper to taste.
Step 4: Toss the ingredients together.
Chill the salad in a refrigerator for about 8 minutes, so the flavors meld.
Stir and toss before serving.
Step 1: Place a few romaine leaves on a plate as a bed for the salad.
Mound 1 1/2 cups of chopped romaine lettuce on the stalk ends of the romaine leaves.
Step 2: Place 5 slices of ripe plum tomato on the plate next to the romaine stalk ends.
Place 4 petite lemon wedges on the plate next to the tomatoes.
Step 3: Mound the Insalata di Scungilli on top of the chopped romaine.Garnish the salad with a sprig of Italian Parsley.
The crunch of the celery, onion and peppers adds to the appeal of this salad. This traditional Italian Scungilli Salad is light, healthy and uncomplicated!