Scungilli Salad, made with contemporary lemon juice, celery, crimson onion, garlic, and parsley, is an easy but scrumptious Italian dish that’s tremendous straightforward to make. In case you love seafood, don’t hesitate to offer this one a strive.
What Is Scungilli?
“Scungilli” from the Italian phrase “conchiglia,” is basically sea conch or whelk. Scungilli which might be bought in the US is often wild-caught channeled whelk or knobbed whelk which might be harvested within the Northeast coastal waters of the Atlantic Ocean, together with New England and Lengthy Island. However it’s troublesome to search out contemporary.
This oceanic sea snail with a big spiraling shell is well-liked in Southern Italian and Italian-American delicacies. However conch can be well-liked in locations just like the U.Okay and the Caribbean as properly.
Scungilli is great and used on this salad recipe with a lemon and olive oil dressing and combined into different Italian seafood salads, but it surely additionally tastes scrumptious sautéed in crimson types Italian sauces like marinara or a spicy “Fra Diavolo,” served over pasta.
it’s excessive in protein, low fats, and low-carb. It’s additionally a superb supply of nutritional vitamins like B12, folate, vitamin E, and minerals like potassium and iron.
About The Recipe: Scungilli Salad
Scungilli Salad is a conventional dish often served in Southern Italian and Italian-American houses for the seafood-centric Christmas Eve vacation meal generally known as “Feast of the Seven Fishes” (Festa Dei Sette Pesci).
However cool and lemony, with contemporary substances like celery, crimson onion, inexperienced olives, parsley, and olive oil, Scungilli Salad, additionally makes a seafood deal with that’s good for having fun with in the course of the heat summer season months. And seafood lovers who don’t give it an opportunity are lacking out on one thing scrumptious.
The factor about scungilli is that it’s arduous to search out contemporary. However fortunately immediately, you’ll most certainly discover this edible mollusk cooked, sliced and ready-to-go within the can at well-stocked fish markets, Italian markets, or Worldwide grocery shops. And it’s what we’ll be utilizing for this recipe.
We’ve included hyperlinks down under the place you should purchase it on-line.
What Does Scungilli Style Like?
Scungilli has the same texture to completely cooked calamari. And if you happen to love shellfish, you’ll most certainly love scungilli as properly. It’s tender and agency, with a light, barely briny, and candy delicate taste. There’s no fishy style, so no want to fret about that.
The Buying Checklist: Substances You’ll Must Make Scungilli Salad
Scungilli (canned): Precooked and sliced, canned scungilli is sort of scrumptious and makes cooking with it tremendous straightforward. It’s often present in the identical part because the canned seafood like clams in 6-ounce or 29-ounce cans. A 29-ounce could make about 4-6 servings of this salad.
Some grocery shops, well-stocked fish, and Italian or Worldwide markets carry it. Discover it in the identical part as different canned seafood like clams.
To avoid wasting time buying, listed here are locations you may order scungilli on-line:
Celery: I desire to make use of the leafy stalks nearer to the middle of the pinnacle of celery.
The leaves add a contact of freshness, and the stalks are extra delicate. Use 1 giant or 3 smaller inside leafy stalks.
Purple onion: The candy and pungent taste of the crimson onion works properly with the opposite substances. About ¼ of a small crimson onion is all you’ll want.
Inexperienced Olives: Go for a inexperienced olive with a salty end. Sicilian-style inexperienced olives work splendidly, however I usually use the pimento-stuffed manzanilla-style olives as properly.
Capers: Capers, add a scrumptious salty chunk to this salad.
Parsley: With a herbaceous taste and a scrumptious complement to seafood of any type, this salad calls for less than the contemporary stuff.
Lemons: Recent lemon juice makes up the bottom for the dressing on this salad. Have further readily available in case your lemons aren’t that juicy. 2-3 often does the trick.
Further Virgin Olive Oil: Use the highest quality attainable.
Garlic: The garlic is great with the contemporary lemon and parsley on this dish. Go together with 2 cloves, finely minced to begin. You may at all times add extra if you happen to like.
Crushed Purple Pepper: Provides a contact of warmth, however you may skip it if you happen to don’t just like the spicy stuff.
Pepper + Salt
1 Prep: Rinse all of your veggies (celery + onion + parsley).
2 Rinse & Drain: Drain all of the liquid from the canned scungilli utilizing a colander or strainer. Then rinse with cool water. Drain once more and put aside.
3 Slice: For this salad, I desire slicing my celery and onion skinny. It makes for a extra delicate chunk. In case your olives are giant slice them in half.
4 Toss Substances Collectively: Add all of the substances to a mixing bowl, combine, after which style for seasoning. I often add a contact of extra lemon or salt. Preserve chilling within the fridge for as much as 1 hour or in a single day.
5 Serve: Serve plated alone or over on a lightweight mattress of greens. The peppery chunk of arugula pairs superbly, however combined greens work properly too.
How Lengthy Does Scungilli Salad Final?
It’s greatest to take pleasure in your scungilli salad inside 3 days for optimum freshness.
We find it irresistible a lot that, truthfully, leftovers by no means final lengthy sufficient to take a seat round within the fridge.
Scungilli Salad Suggestions
Make It Forward of Time: You may make this salad a day prematurely which may permit it to marinate within the lemon juice. Retailer it within the fridge till able to serve.
Add Some Zest: For further lemon taste, use the zest from one lemon and add it to the salad.
Get The Recipe!
The Finest Scungilli Salad Recipe
This contemporary and lemony salad is historically served for the Italian Christmas Eve celebration ‘Feast of the Seven Fishes,’ but it surely makes a beautiful summer season salad too. Serve with antipasto, baked clams and a glass of pinot grigio for the right mild dinner. (Low-Carb, Excessive-Protein, Keto-Pleasant, Gluten-Free)
- 1 – 29 ounce can Scungilli, rinsed and drained
- 3 inside celery stalks, sliced with leaves (or use 2 giant)
- 1/4 cup crimson onion, thinly sliced
- 1/4 contemporary parsley, chopped
- 1/3 cup inexperienced olives
- 2-3 lemons, juice of
- 1-2 cloves garlic, minced
- 2 tbsp capers
- 1/2 tsp pepper
- 1/4 tsp salt
- 2 TBS further virgin olive oil
Add all of the salad substances (besides the olive oil) right into a medium mixing bowl and toss collectively.
Add olive oil after which toss collectively as soon as once more till mixed.
Style and add extra lemon juice, salt or pepper if wanted.
Serve and luxuriate in!