Scungilli Salad, made with recent lemon juice, celery, crimson onion, garlic, and parsley, is a straightforward but scrumptious Italian dish that’s tremendous straightforward 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 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 troublesome to seek out recent.
This oceanic sea snail with a big spiraling shell is fashionable in Southern Italian and Italian-American delicacies. However conch can also be fashionable in locations just like the U.Ok and the Caribbean as nicely.
Scungilli is fantastic and used on this salad recipe with a lemon, olive oil dressing, and combined into different Italian seafood salads, however it additionally tastes scrumptious sautéed in crimson fashion Italian sauces like marinara or a spicy “Fra Diavolo,” served over pasta.
Scungilli can also be 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 standard dish normally 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 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 exhausting to seek out recent. However fortunately at present, you’ll more than likely 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. For those who love shellfish, you’ll more than likely love scungilli as nicely. It’s tender and agency, with a gentle, barely briny, and candy delicate taste. There’s no fishy style, so no want to fret about that.
Scungilli Salad Elements
Scungilli (canned): Precooked and sliced, canned scungilli is kind of scrumptious and makes cooking with it tremendous straightforward. 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 purchasing, listed here are locations you’ll be able to order scungilli on-line:
Celery: I favor 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 massive or 3 smaller internal leafy stalks.
Purple 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 typically use the pimento-stuffed manzanilla-style olives as nicely.
Capers: Capers, add a scrumptious salty chunk to this salad.
Parsley: With a herbaceous taste and a scrumptious complement to seafood of any variety, this salad calls for less than the recent stuff.
Lemons: Contemporary lemon juice makes up the bottom for the dressing on this salad. Have additional available in case your lemons aren’t that juicy. 2-3 normally 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 along 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’ll be able to skip it if you happen to 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 favor slicing my celery and onion skinny. It makes for a extra delicate chunk. In case your olives are massive slice them in half.
4 Toss Elements Collectively: Add all of the components 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 lightweight mattress of greens. The peppery chunk of arugula pairs superbly, however combined greens work nicely too.
How Lengthy Does Scungilli Salad Final?
It’s finest to get pleasure from your scungilli salad inside 3 days for optimum freshness.
We like it a lot that, truthfully, leftovers by no means final lengthy sufficient to sit down round within the fridge.
Scungilli Salad Ideas
Make It Forward of Time: You may make this salad a day upfront which may permit it to marinate within the lemon juice. Retailer it within the fridge till able to serve.
Add Some Zest: For additional 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,’ however it makes a stunning 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 massive)
- 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 additional 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!
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