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|Insalata di Scungilli
|Recipe contributed by Joe Barracato
- 8-10 ounces fresh scungilli (cooked, cleaned, and sliced)
- Rind of one lemon, grated & the juice of one lemon
- 1/8 teaspoon finely chopped fresh garlic
- 1-2 tablespoons red wine vinegar
- 2 tablespoons Extra virgin olive oil
- Medium size Bermuda onion sliced into thin rings
- Large, vine-ripened tomato, coarsely chopped (about 8 ounces)
- 1/4 cup finely sliced celery
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup coarsely chopped Italian flat-leaf parsley
- 1 tablespoon fresh basil, finely snipped
- 1/2 teaspoon red pepper flakes (pepperoncini)
NOTE: If you use canned or frozen scungilli, drain them first. In a 1-quart mixing bowl or other non-reactive container, combine all the ingredients except the celery, basil and tomato. Stir to combine. Cover and set aside in a cool place for at least 30 minutes before serving. You may combine and chill these ingredients up to 12 hours ahead of serving. Mix in the celery, basil and tomato. Taste for salt and acidity, adding a little more vinegar or oil, to taste.
Serve in small bowls. You may tear the lettuce into large pieces and toss with the scungilli or keep the leaves whole, adding them as crisp garnishes to each serving. Serves 4-6 as an appetizer. You can also serve it as a salad course.
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