Scungilli Salad, made with contemporary lemon juice, celery, purple onion, garlic, and parsley, is a straightforward but scrumptious Italian dish that’s tremendous straightforward to make. In the event you love seafood, don’t hesitate to provide 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 often 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 seek out contemporary.
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 nicely.
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 purple 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 very good 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 called “Feast of the Seven Fishes” (Festa Dei Sette Pesci).
However cool and lemony, with contemporary elements like celery, purple onion, inexperienced olives, parsley, and olive oil, Scungilli Salad, additionally makes a seafood deal with that’s excellent for having fun with throughout 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 arduous to seek out contemporary. However fortunately immediately, you’ll most probably 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 beneath the place you should buy it on-line.
What Does Scungilli Style Like?
Scungilli has an identical texture to completely cooked calamari. And should you love shellfish, you’ll most probably 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.
The Buying Checklist: Substances You’ll Have to 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 save lots of time purchasing, listed below 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 massive or 3 smaller internal leafy stalks.
Pink onion: The candy and pungent taste of the purple onion works properly with the opposite elements. About ¼ of a small purple 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 form, 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 doable.
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 should you like.
Crushed Pink Pepper: Provides a contact of warmth, however you may skip it should you 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 massive slice them in half.
4 Toss Substances Collectively: Add all of the elements to a mixing bowl, combine, after which style for seasoning. I often add a contact of extra lemon or salt. Hold 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 superbly, however combined greens work nicely too.
How Lengthy Does Scungilli Salad Final?
It’s finest to take pleasure in your scungilli salad inside 3 days for optimum freshness.
We like it a lot that, actually, leftovers by no means final lengthy sufficient to sit down round within the fridge.
Scungilli Salad Suggestions
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 further lemon taste, use the zest from one lemon and add it to the salad.
Get The Recipe!
The Greatest 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 stunning 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)
Substances
- 1 – 29 ounce can Scungilli, rinsed and drained
- 3 internal celery stalks, sliced with leaves (or use 2 massive)
- 1/4 cup purple 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
DIRECTIONS
-
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 luxuriate in!
