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Insalata Di Scungilli

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Hoser View Drop Down
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Joined: 06 February 2010
Location: Cumberland, RI
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Topic: Insalata Di Scungilli
    Posted: 14 March 2010 at 04:24
I'm really not sure whether or not I should post this in the Italian forum instead, I'll leave that decision to our moderators. The only places I have heard of this delicacy being served are the island of Sicily, and right here in Rhode Island. RI has a very heavy Italian-American background, and I don't think there is a restaurant on Federal Hill that does not have Insalata di Scungilli (snail salad) on the menu.
This is what you start with, a scungilli, aka sea snail, aka whelk, aka baby conch

You simmer them until they're tender, then slice paper thin..I use my meat slicer for this, then marinate with the rest of the ingredients overnight.
Book: Family, Firehouse and Friends Favorites
Chapter: Main
Sicilian snail salad....this is my personal version. There are probably as many different versions as there are people in Rhode Island, where it is extremely popular.
    4 cups cooked conch, sliced paper thin                         
    1/2 cup your very best extra virgin olive oil                  
    2 tablespoons red wine vinegar                                 
    3 stalks celery,sliced thinly on the bias                      
    1 red onion, halved and sliced thinly                          
    1 bunch radishes, sliced thinly                                
    1 red bell pepper, diced                                       
    2 cloves garlic, minced                                        
    2 teaspoons Italian seasonings                                 
    1 bunch Italian parsley                                        
    1 pinch crushed red pepper                                     
    Salt and pepper to taste                                       
    Iceberg or Boston lettuce leaves                               
    Lemon wedges                                                   
Toss all ingredients together in non-reactive bowl, then refrigerate and let marinate overnight if possible.
Serve salad on lettuce leaves with lemon wedges, and garlic bread on the side.

I will update this post this evening, when I plate it, and chow down Wink
 
Here it is, plated up with a garnish of chopped scallions, lemon wedges and an order of grilled garlic bread. YUM!
Go ahead...play with your food!
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2010 at 19:44
dave, this looks to be a beautiful salad! i'll go ahead and move it to the italian forum, buit it will still be visible here, as well! thanks for posting something truly interesting!
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