Best Scungilli Salad
photo by JerseyJoe
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 453.59 g scungilli, sliced and cooked (can use canned)
- 2 stalk celery, chopped
- 118.29 ml red onion, chopped
- 29.58 ml chopped Italian parsley (not curly!) or 29.58 ml flat leaf parsley (not curly!)
- 226.79 g sliced and pitted black olives (drained)
- 29.58 ml of your best olive oil
- 1 lemon, juice of, and strained
- 4.92 ml sea salt
- 1.23 ml ground black pepper
- red pepper flakes (optional)
- 1 garlic clove, chopped finely
directions
- OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
- Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
- Refrigerate for 30 minutes to let the flavors meld and enjoy!
Reviews
-
I followed this recipe exactly and it was a hit with my Italian-American friends who can only get scungilli at their favorite restaurant. (I'm from "NORTH" Jersey ) I used canned Scungilli and drained it well and picked over and trimmed some of the pieces. A 16 oz can makes a small appetizer portion for 4 people. Use your best and fresh ingredients just like Jersey Joe says and you can't go wrong. This is a great exotic appetizer at a dinner party. When was the last time you were served Scungilli ? Perfect recipe !
RECIPE SUBMITTED BY
At 36 I'm in a happy relationship and love to cook!