2 pounds fresh scungilli or conch
4 tablespoons virgin olive oil
1 medium red onion, chopped into ¼ -inch dice
1 bunch fresh thyme, leaves only, about 2 tablespoons
1 yellow bell pepper, stemmed and seeded, chopped into ¼ -inch dice
1 cup dry white wine
3 Roma tomatoes, chopped into 1/4-inch dice and 3/4 cup
4 tablespoons extra virgin olive oil
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.
Serves: 4
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