Scungilli Salad, made with recent lemon juice, celery, crimson onion, garlic, and parsley, is a straightforward but scrumptious Italian dish that’s tremendous simple to make. In the event you 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 are offered in america is normally wild-caught channeled whelk or knobbed whelk which are harvested within the Northeast coastal waters of the Atlantic Ocean, together with New England and Lengthy Island. However it’s tough to search out recent.
This oceanic sea snail with a big spiraling shell is common in Southern Italian and Italian-American delicacies. However conch can be common in locations just like the U.Ok 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 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 normally served in Southern Italian and Italian-American houses for the seafood-centric Christmas Eve vacation meal referred to as “Feast of the Seven Fishes” (Festa Dei Sette Pesci).
However cool and lemony, with recent elements like celery, crimson onion, inexperienced olives, parsley, and olive oil, Scungilli Salad, additionally makes a seafood deal with that’s excellent for having fun with through the heat summer time 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 immediately, you’ll almost 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 for those who love shellfish, you’ll almost 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 Record: Substances You’ll Must Make Scungilli Salad
Scungilli (canned): Precooked and sliced, canned scungilli is kind of scrumptious and makes cooking with it tremendous simple. It’s normally 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 procuring, listed below are locations you possibly can order scungilli on-line:
Celery: I choose to make use of the leafy stalks nearer to the middle of the top of celery.
The leaves add a contact of freshness, and the stalks are extra delicate. Use 1 giant or 3 smaller interior leafy stalks.
Crimson onion: The candy and pungent taste of the crimson onion works properly with the opposite elements. 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 typically use the pimento-stuffed manzanilla-style olives as properly.
Capers: Capers, add a scrumptious salty chew to this salad.
Parsley: With a herbaceous taste and a scrumptious complement to seafood of any type, this salad calls for under the recent stuff.
Lemons: Contemporary 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 normally does the trick.
Additional Virgin Olive Oil: Use the highest quality doable.
Garlic: The garlic is great with the recent lemon and parsley on this dish. Go together with 2 cloves, finely minced to start out. You may at all times add extra for those who like.
Crushed Crimson Pepper: Provides a contact of warmth, however you possibly can skip it for those who don’t just like the spicy stuff.
Pepper + Salt
How To Make The Finest 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 choose 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 Substances Collectively: Add all of the elements to a mixing bowl, combine, after which style for seasoning. I normally 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 light-weight mattress of greens. The peppery chew of arugula pairs fantastically, 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 adore it a lot that, truthfully, leftovers by no means final lengthy sufficient to sit down round within the fridge.
Scungilli Salad Suggestions
Make It Forward of Time: You can also make this salad a day upfront which might 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 recent and lemony salad is historically served for the Italian Christmas Eve celebration ‘Feast of the Seven Fishes,’ but it surely makes a beautiful summer time salad too. Serve with antipasto, baked clams and a glass of pinot grigio for the proper gentle dinner. (Low-Carb, Excessive-Protein, Keto-Pleasant, Gluten-Free)
- 1 – 29 ounce can Scungilli, rinsed and drained
- 3 interior 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 elements (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 revel in!