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Food & Wine

Will scungilli become today's escargot?

"They talked of scungilli. That's an Italian word for snails. It refers in particular to the conchs and whelks that many Italian-Americans have encountered on their grandparents' tables, probably among the seven fishes at Christmastime, possibly in a marinara sauce. Scungilli never quite rose to the level of delicacy and tended not to appear on American restaurant menus. But Torrisi had a thought. What about repackaging scungilli along the lines of escargots?" Read Frank Bruni take on what Rich Torrisi and Mario Carbone are up to and much more ...Cooking Up a Big Idea in Little Italy

scungilliHere's what Skip Lombardi, author of La Cucina dei Poveri: Recipes from my Sicilian Grandparents has to say about scungilli :Scungilli, very large marine snails, are firmly fixed in Italian-American cuisine—whether served chilled in an insalata di mare or hot in a marinara sauce. The cold-water species, Busycotypus canaliculatus, channeled whelk, is the one most commonly gathered in New England by those who still bother to fuss with the snails' labor-intensive preparation. Their meat is dense, chewy, and quite sweet. Larger Italian grocery stores may stock frozen scungilli and most carry tins of "conch"—though the latter are usually different species, from warmer waters in the Gulf of Mexico, Caribbean, and South Asia. Read more. . .

. |CiaoAmerica.net|

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