Photos of Italy -
Home Advertise Articles Email Forum News Store

Art, Cuisine, Famous Italians, Festivals, Folklore, Genealogy, Holidays, Hotels, Photos, Real Estate, Sports, Travel and More

  • Buying Property Guide
  • City/Island Guides
  • Inheritance Guide
  • Regional Guides
    Surname Collection
    Add your name to the collection.
    Authentic Italian recipes for you to enjoy.
    Photo Galleries
    Enjoy photos of Italy, wine making & more.
    Proverbs in Italian & English.
    Our Paesani
    Weekly column dedicated to today's Italy.
    by Francesca Di Meglio

    Italian Memories
    Articles on growing up Italian.
    by Cookie Curci

    Una Mamma Italiana
    Articles for Italian mammas.
    by Tiffany Longo

    Learn Italian
    English-Italian guides
    Spanish-Italian guides.

    Molto Italiano
    Sign up for our FREE newsletter.
    Test your knowledge of Italy.
  • 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.

    To Serve:
    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. 

    Recipe Index

    Submit a Recipe

    Print This Recipe


    Follow Us

    Featured Item


    Buy Now on Etsy

    American Grown With Italian Roots

    Buy Now

    American Grown
    With Italian Roots
    Shirts & Novelties

    Partner Links


    Italiansrus Gear
    Proudly display the colors of Italy with these great products.

    Speak Italian? Speak it better! Subscribe to Tutto italiano Today!
    The world largest online retailer for Premium Italian Fashions.

    | Home | Email | Forum | Newsletter |

    Copyright © 1998-2024 Anthony Parente. All rights reserved.