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