A Delaware twist on an Italian dish

Today’s blog post is courtesy of Allyson Willis, who launched a campaign to have the channeled whelk named as Delaware’s state shell as a Girl Scout Bronze Award project. Thanks, Allyson, for keeping us up-to-date on all things channeled whelk!


Instead of the standard hot dogs and hamburgers for your 4th of July picnic, how about treating your guests to scungilli, a dish made with the meat of the channeled whelk, Delaware’s state shell, the Channeled Whelk.

Scungilli alla Sorrentina
Recipe courtesy of Mario Batali

Yield:4 servings

2 pounds fresh scungilli or conch
1 wine cork
2 tablespoons vinegar
4 tablespoons virgin olive oil
1 medium red onion, chopped into 1/4inch dice
1 bunch fresh thyme, leaves only, about 2 tablespoons
1 yellow bell pepper, stemmed and seeded, chopped into 1/1/4 inch dice
1 cup dry white wine
3 Italian Roma tomatoes, chopped into 1/1/4 inch dice and 3/4 cup
4 tablespoons extra virgin olive oil
2 lemons cut into wedges


Place scungilli in a pot and cover with water. Add a wine cork and 2 tablespoons vinegar and boil 1 hour until tender. Drain and cool. Slice into 1/1/4 inch rounds and set aside. In a tall sauce pan (6 to 8 quarts), heat olive oil over medium heat. Add onion, thyme leaves and bell pepper and cook until softened, about 8 to 10 minutes. Add wine, tomato pieces and scungilli and bring to a boil. Lower heat to simmer and cook 15 minutes. Season with salt and pepper and serve in shallow bowls with lemon wedges.
Recipe Courtesy of Mario Batali
© 2016 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/mario-batali/scungilli-alla-sorrentina-recipe.print.html?oc=linkback

If you try it, let me know what your guests thought!  Who knows, you could be starting a new trend.  Move on over hot dogs…..scungilli is the new food in town.

2017-12-21T17:12:24+00:00 July 4th, 2016|Blog|