Scungilli Recipe

Name: Camille's Scungilli Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound Scungilli (conch); 1 cup Lemon juice; 1 cup Olive oil; 3 cloves Garlic, minced; 1 medium Red onion, finely chopped; 2 stalks Celery, finely chopped; 1 medium Red bell pepper, diced; 1 cup Fresh parsley, chopped; 1 tsp Salt; to taste Black pepper

Inspired by Camille's

Time1h

Serves4

Snail salad, classically prepared

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Ingredients

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Salad Ingredients

1 pound Scungilli (conch)

1 cup ReaLemon lemon juice

1 cup olive oil

3 cloves Garlic, minced

1 medium Red onion, finely chopped

2 stalks Celery, finely chopped

1 medium Red bell pepper, diced

1 cup Fresh parsley, chopped

1 tsp Celtic sea salt

to taste black pepper

Method

Preparation Instructions

Prepare the Scungilli

In a pot of boiling salted water, cook the scungilli for about 5-7 minutes until tender. Drain and allow to cool.

Make the Dressing

In a large bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper to taste.

Combine Ingredients

Once the scungilli has cooled, slice it into bite-sized pieces. Add to the bowl with the dressing along with chopped red onion, celery, red bell pepper, and parsley. Toss to combine.

Chill and Serve

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.