Scungilli Salad, made with recent lemon juice, celery, crimson onion, garlic, and parsley, is an easy but scrumptious Italian dish that’s tremendous simple to make. For those who love seafood, don’t hesitate to offer this one a attempt.
What Is Scungilli?
“Scungilli” from the Italian phrase “conchiglia,” is actually sea conch or whelk. Scungilli which might be offered 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 recent.
This oceanic sea snail with a big spiraling shell is in style in Southern Italian and Italian-American delicacies. However conch can be in style in locations just like the U.Okay and the Caribbean as nicely.
Scungilli is fantastic and used on this salad recipe with a lemon and olive oil dressing and combined into different Italian seafood salads, however it additionally tastes scrumptious sautéed in crimson kinds 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 great 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 properties for the seafood-centric Christmas Eve vacation meal often known as “Feast of the Seven Fishes” (Festa Dei Sette Pesci).
However cool and lemony, with recent components 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 throughout 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 onerous to search out recent. However fortunately at the moment, 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 buy it on-line.
What Does Scungilli Style Like?
Scungilli has the same texture to completely cooked calamari. And for those who love shellfish, you’ll most certainly love scungilli as nicely. 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 Purchasing Listing: Components You’ll Must Make Scungilli Salad
Scungilli (canned): Precooked and sliced, canned scungilli is sort of scrumptious and makes cooking with it tremendous simple. 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 save lots of time purchasing, listed here are locations you may order scungilli on-line:
Celery: I want 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 internal leafy stalks.
Pink onion: The candy and pungent taste of the crimson onion works properly with the opposite components. 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 nicely.
Capers: Capers, add a scrumptious salty chew to this salad.
Parsley: With a herbaceous taste and a scrumptious complement to seafood of any sort, this salad calls for under the recent stuff.
Lemons: Recent lemon juice makes up the bottom for the dressing on this salad. Have further 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 fantastic with the recent lemon and parsley on this dish. Go together with 2 cloves, finely minced to begin. You possibly can all the time add extra for those who like.
Crushed Pink Pepper: Provides a contact of warmth, however you may skip it for those who don’t just like the spicy stuff.
Pepper + Salt
How To Make The Greatest Scungilli Salad
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 want slicing my celery and onion skinny. It makes for a extra delicate chew. In case your olives are giant slice them in half.
4 Toss Components Collectively: Add all of the components 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 chew of arugula pairs fantastically, however combined greens work nicely too.
How Lengthy Does Scungilli Salad Final?
It’s greatest to get pleasure from your scungilli salad inside 3 days for optimum freshness.
We adore it a lot that, actually, leftovers by no means final lengthy sufficient to sit down round within the fridge.
Scungilli Salad Ideas
Make It Forward of Time: You can also make this salad a day prematurely which might enable 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 Greatest Scungilli Salad Recipe
This recent and lemony salad is historically served for the Italian Christmas Eve celebration ‘Feast of the Seven Fishes,’ however it 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 internal celery stalks, sliced with leaves (or use 2 giant)
- 1/4 cup crimson onion, thinly sliced
- 1/4 recent 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 components (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!