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Conch Salad |
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Serves: 4 Print this Recipe(Insalata di Scungilli) Category: Calamari, Octopus, and Conch On Christmas Eve, my family's table was always laden with a variety of fish and seafood--served in salads, baked, stuffed, sauced, and fried. My father's favorite was this salad made with conch or whelk--similar types of sea snails--though we always called it by its Neapolitan dialect name of scungilli. Crunchy celery complements the slightly chewy seafood, though fresh fennel can be substituted. 1 pound fresh or frozen conch or whelk meat (scungilli) Salt 1/3 cup extra-virgin olive oil 2 ribs tender celery 2 tablespoons chopped fresh flat-leaf parsley 1 clove garlic, finely chopped Pinch of crushed red pepper 2 to 3 tablespoons fresh lemon juice Radicchio or lettuce leaves 1 If using fresh conch, go to step 2. If the conch are frozen, place them in a bowl with cold water to cover. Put the bowl in the refrigerator at least 3 hours up to overnight, changing the water occasionally. 2 Bring a medium saucepan of water to a boil. Add the conch and 1 teaspoon salt. When the water returns to a simmer, cook the conch until tender when pierced with a fork, about 20 minutes. Drain and pat dry. 3 Begin cutting the conch into 1/4-inch slices. When you come to a dark tube filled with a spongy matter, pull or cut it out and discard it, as it can be gritty. There is another tube on the outside of the body that does not need to be removed. Rinse the slices well and pat them dry. 4 In a medium bowl, combine the celery, parsley, garlic, red pepper, 2 tablespoons of the lemon juice, and a pinch of salt. Add the conch and taste for seasoning, adding the remaining lemon juice if needed. 5 Chill up to 1 hour or serve immediately on a bed of radicchio or lettuce leaves. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Conch Salad comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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