Insalata Di Scungilli

A classic antipasti!
   
     Scungilli translates to conch or sea snail.  I cooked a lot of Bahama Conch Chowder and Conch Fritters when I worked in the tropics.
     Insalata Di Scungilli has been on every menu at every Italian restaurant that I have ever worked in.  The ingredients and method of preparation were the same at each of those restaurants.
     If you have never had conch before, the flavor is just a little stronger than fresh clams.  Very slow simmering or quick blanching is the only way to cook conk tender.  This recipe does not require tenderizing conch with a mallet, like the method use for a making cinch fritters.
     Cooked frozen fresh conch or canned conch are both good for this recipe.  Believe it or not, every Italian chef that I worked for, preferred to use canned scungilli that was imported from Italy.  I have to admit, imported Italian canned scungilli is so nice in quality, that it should be considered to be a gourmet item.  A quality canned unseasoned scungilli imported from Italy is superb for this recipe, because the meat is already cooked and it is tender.
  
     Insalata Di Scungilli Recipe:
     Place about 4 to 6 ounces of imported Italian canned scungilli that is packed in its own juices into a mixing bowl.
     Add 1 1/2 tablespoons of the scungilli juices from the can.
     Add 1/3 cup of small chopped celery.
     Add 2 tablespoons of small chopped onion.
     Add 1 minced garlic clove.
     Add 1/4 cup of mixed diced red bell pepper and green bell pepper.
     Add 2 pinches of chopped Italian parsley.
     Add 1 tablespoon of olive oil.
     Add 1 tablespoons of virgin olive oil.
     Add 1 tablespoon of fresh lemon juice.
     Add sea salt and black pepper.
     Add 1 pinch of oregano.
     Toss the ingredients together.
     Allow the ingredients to marinate for about 5 minutes.

     Presentation:
     Place a few romaine leaves on a plate as a bed for the salad.

     Mound some chopped romaine lettuce on the stalk ends of the romaine leaves.

     Place few slices of ripe plum tomato on the plate next to the romaine.

     Place a few lemon wedges on the plate.

     Mound the insalata di scungilli on top of the chopped romaine on the plate.

     Garnish the salad with a sprig of Italian parsley.
   
     The crunch of the celery, onion and peppers adds to the appeal of this salad.  This salad is light, healthy and uncomplicated.  The flavor and quality of the canned imported Italian scungilli is superb.  The flavor is like ocean clams.  Yum!  Ciao Baby!  ...  Shawna