Scungilli alla Sorrentina

• 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

1. Place scungilli in a pot and cover with water.
2. Add a wine cork and 2 tablespoons vinegar and boil 1 hour until tender.
3. Drain and cool.
4. Slice into 1/1/4 inch rounds and set aside.
5. In a tall sauce pan (6 to 8 quarts), heat olive oil over medium heat.
6. Add onion, thyme leaves and bell pepper and cook until softened, about 8 to 10 minutes.
7. Add wine, tomato pieces and scungilli and bring to a boil.
8. Lower heat to simmer and cook 15 minutes.
9. Season with salt and pepper and serve in shallow bowls with lemon wedges.

fresh scungilli, wine, vinegar, virgin olive oil, red onion, thyme, yellow bell pepper, white wine, italian roma tomatoes, extra virgin olive oil, lemons

Taken from www.foodnetwork.com/recipes/mario-batali/scungilli-alla-sorrentina-recipe.html (may not work)