Scungilli alla Sorrentina

Name: Scungilli alla Sorrentina
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dry white wine; 4 Tbsps extra virgin olive oil; 1 bunch fresh thyme, leaves only, about 2 tablespoons; 2 lemons cut into wedges; 1 medium red onion, chopped into 1/4inch dice; 3 Italian Roma tomatoes, chopped into 1/1/4 inch dice and 3/4 cup; 2 Tbsps vinegar; 4 Tbsps virgin olive oil; 1 wine cork; 1 yellow bell pepper, stemmed and seeded, chopped into 1/1/4 inch dice; 907 grams fresh scungilli or conch

Scungilli alla Sorrentinan is a gluten free, primal, and vegan recipe with 4 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 342 calories, 2g of protein, and 28g of fat. Head to the store and pick up wine, scungilli, wine cork, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place scungilli in a pot and cover with water.

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Water

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Pot

Add a wine cork and 2 tablespoons vinegar and boil 1 hour until tender.

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Vinegar

Wine

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.

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Olive Oil

Sauce

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Sauce Pan

Add onion, thyme leaves and bell pepper and cook until softened, about 8 to 10 minutes.

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Thyme

Bell Pepper

Onion

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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Salt And Pepper