Scungilli alla Sorrentina

Ingredients

• 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

Instructions

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.