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recipe for italian scungilli salad

Easy Recipe for Italian Scungilli Salad Youll Love

Recipe for italian scungilli salad, a refreshing seafood dish, combines tender scungilli with crisp vegetables and a zesty vinaigrette. Perfect as a starter or light meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Lunch, Main Dishes, Salad
Cuisine American
Servings 6 people
Calories 350 kcal

Equipment

  • Preparing the recipe for italian scungilli salad requires the following essential kitchen tools:
  • Large pot for boiling scungilli
  • Cutting board
  • Sharp Knife
  • Mixing Bowls (various sizes)
  • Whisk
  • Measuring cups and spoons
  • Mallet or meat tenderizer (optional, for tenderizing scungilli)
  • Plastic Wrap

Ingredients
  

  • 2 pounds scungilli (conch), cleaned and tenderized
  • 1 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup celery, finely diced
  • 1 cup red bell pepper, finely diced
  • 1 cup yellow bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Step 1: Cook the Scungilli: Place the tenderized scungilli in a pot of boiling salted water. Simmer for about 1 hour, or until it is tender but still slightly firm. Drain the scungilli and let it cool slightly.
  • Step 2: Prepare the Scungilli: Once the scungilli is cool enough to handle, slice it thinly. The thinner the slices, the better it will absorb the flavors of the vinaigrette.
  • Step 3: Make the Vinaigrette: In a large bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Be generous with the seasoning, as it will flavor the entire salad.
  • Step 4: Combine Ingredients: Add the sliced scungilli, diced celery, bell peppers, red onion, and chopped parsley to the bowl with the vinaigrette. Toss gently but thoroughly to ensure all the ingredients are well coated.
  • Step 5: Chill and Marinate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to several hours. This allows the flavors to meld and the vegetables to marinate in the vinaigrette.
  • Step 6: Serve: Before serving, give the salad another gentle toss. Taste and adjust the seasoning if necessary. Serve the scungilli salad chilled, either as an appetizer or a light meal. It pairs well with crusty Italian bread. Optional Tips: For a spicier kick, add more red pepper flakes or a dash of hot sauce to the vinaigrette. If you prefer a milder flavor, you can omit the red pepper flakes altogether. You can also add other vegetables, such as diced tomatoes or cucumbers, to the salad.

Notes

Variations

The recipe for italian scungilli salad lends itself well to various adaptations and enhancements:
  • Ingredient Swaps: Calamari or other types of seafood can substitute scungilli, offering different textures and flavor profiles. Additional vegetables like cucumbers, tomatoes, or roasted red peppers can be incorporated for added freshness and visual appeal.
  • Regional Twists: A Sicilian-inspired version might include olives, capers, and a pinch of chili flakes. Adding fresh mint or basil can impart a refreshing Mediterranean touch. Some coastal regions may incorporate locally sourced shellfish or seafood.
  • Dietary Adjustments: To reduce sodium, use low-sodium broth for cooking the scungilli and limit added salt. To increase healthy fats, consider adding avocado slices.

Serving Suggestions

The recipe for italian scungilli salad is versatile and can be served in several ways:
  • As an appetizer or starter for an Italian-themed meal.
  • As a light and refreshing lunch option, particularly during warmer months.
  • Served on toasted crusty bread as a bruschetta topping.
  • As part of an antipasto platter alongside other Italian delicacies like olives, cheeses, and cured meats.

Storage Tips

Proper storage is essential to maintain the freshness and quality of the recipe for italian scungilli salad:
  • Store in an airtight container in the refrigerator.
  • The salad is best consumed within 2-3 days to preserve the crispness of the vegetables and prevent the scungilli from becoming overly marinated.
  • If the salad becomes watery, drain off excess liquid before serving.
  • Freezing is not recommended as it can alter the texture of the scungilli and vegetables.

Frequently Asked Questions

  • Question 1: Can I use frozen scungilli?
    Answer: Yes, frozen scungilli is a suitable alternative. Ensure it is completely thawed before cooking.
  • Question 2: How can I tell if the scungilli is properly tenderized?
    Answer: Properly tenderized scungilli should be relatively easy to slice and have a slightly yielding texture when pressed.
  • Question 3: Can I prepare the salad a day in advance?
    Answer: Yes, preparing the salad a day in advance allows the flavors to meld, but be mindful that the vegetables may soften slightly.
  • Question 4: What can I use instead of red wine vinegar?
    Answer: White wine vinegar or apple cider vinegar can be used as substitutes, though they will alter the flavor profile slightly.
Keyword Seafood