Scungilli Alla Sorrentina

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 pounds fresh scungilli or conch
1 pieces wine cork
2 tablespoons vinegar
4 tablespoons extra-virgin olive oil
1 medium red onion -- chopped 1/4 inch dice
2 tablespoons fresh thyme -- leaves only
1 medium yellow bell pepper -- stemmed, seeded, chopped 1/4 inch dice
1 cup dry white wine
3 medium Italian roma tomatoes -- chopped 1/4 inch dice to yield 3/4 cup
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
2 medium lemons -- cut into wedges
 

Preparation:

Place scungilli in a pot and cover with water. Add a wine cork and 2 tablespoons vinegar and boil 1 hour until tender. Drain and cool. Slice into 1/4-inch rounds and set aside. In a tall sauce pan (6- to 8-quarts), heat olive oil over medium heat. Add onion, thyme leaves and bell pepper and cook until softened, about 8 to 10 minutes. Add wine, tomato pieces and scungilli and bring to a boil. Lower heat to simmer and cook 15 minutes. Season with salt and pepper and serve in shallow bowls with lemon wedges. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5714)