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Date: | Wed, 21 Oct 1998 15:20:05 -0700 |
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Andrew K. Rindsberg wrote:
>
> At the risk of angering all the CONCHologists, let me ask a malacological question. Does anyone have a recipe for Italian snail salad?
Hello!
Pardon the drivel,
As I mentioned in a prior post, to Mark "Ferreter" Bethke, the whelks,
or congeners, are called "Scungilli" by the Italian community (at lest
in NY/NJ). How they are cleaned and pre cooked I do not know but here is
a recipe as Mr. Rindsberg requested.
SEAFOOD SALAD
SERVES FOUR AS A SIDE DISH
1 LB. OF CALAMARI
1/2 SCUNGILLI
4 STALK'S CELERY
4 OZ. PIMENTOS
1/2 BERMUDA ONION
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
1 TEASPOON OREGANO
1/4 CUP LEMON JUICE
1 TEASPOON CHOPPED GARLIC
1/4 CUP VINEGAR
1/4 CUP OLIVE OIL
STEP 1
CLEAN SCUNGILLI & CALAMARI, CHOP SCUNGILLI INTO SMALL
PIECES AND SLICE CALAMARI INTO 1/8" RINGS. IN A LARGE
BOWL MIX ALL ABOVE INGREDIENTS USING THE LEMON JUICE
ADD OLIVE OIL LAST.
STEP 2
TOSS AND SERVE OVER MIXED CHOPPED GREENS
ENJOY!
The Scungilli (Whelk) can be purchased at stores, frozen, for about
$7.95 a lb or fresh or precooked/marinated at Italian delicatessens. The
fresh scungilli have to be cleaned and steamed/boiled or cooked fresh
with sauce "A la Lucianne". This is touchy because if it is overcooked
it will be a bit tough.
Enough drivel, maybe we can cook some Cypraea next,
Later,
Emilio Jorge Power
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