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Here is a wonderful summertime recipe for those hot nights that you really don't want to get the kitchen all heated up.
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.
Here it is, plated up with a garnish of chopped scallions, lemon wedges and an order of grilled garlic bread. YUM!
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.
Here it is, plated up with a garnish of chopped scallions, lemon wedges and an order of grilled garlic bread. YUM!
But larger snails are ok if you just slice them very, very thin.
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