Description
Ingredients
For this classic scungilli recipe, you’ll need:
For the Scungilli:
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- 2 pounds fresh or canned scungilli (if using canned, drain well)
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- 4 cloves garlic, finely minced
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- 1/4 cup extra virgin olive oil
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- 3 tablespoons fresh lemon juice
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- 1/4 cup flat-leaf parsley, chopped
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- 2 tablespoons fresh oregano (or 2 teaspoons dried)
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- 1/2 teaspoon red pepper flakes (adjust to taste)
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- 1 teaspoon sea salt
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- Freshly ground black pepper
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- 1 red bell pepper, finely diced
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- 1 stalk celery, finely diced
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- 1/4 red onion, finely diced
For Serving:
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- Lemon wedges
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- Extra parsley for garnish
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- Crusty Italian bread
Instructions
If using fresh scungilli, clean thoroughly and remove any dark parts. Place in a pot of salted water with a bay leaf and bring to a boil. Reduce heat and simmer for about 15 minutes until tender but not rubbery. Drain, cool, and slice into 1/4-inch pieces.
If using canned scungilli, drain well, rinse under cold water, and slice into bite-sized pieces if needed.
Olivia’s Tip: The texture of perfectly cooked scungilli should be tender with just a slight chew – think somewhere between shrimp and calamari. When in doubt, undercook slightly as it will continue to “cook” in the acidic marinade.
In a large bowl, combine the olive oil, lemon juice, minced garlic, chopped parsley, oregano, red pepper flakes, salt, and black pepper. Whisk until well combined and taste to adjust seasonings.
Olivia’s Tip: This marinade is the soul of the dish! I sometimes add a tiny splash of white wine vinegar for extra tang, though my husband’s grandmother would probably wave her wooden spoon at me for suggesting it.
Add the sliced scungilli, diced red pepper, celery, and red onion to the bowl with the marinade. Gently toss everything until well coated. Cover and refrigerate for at least 1 hour, though 3-4 hours is even better to let those flavors really get to know each other.
Olivia’s Tip: This is a great make-ahead dish! I often prepare it in the morning for dinner, or even the day before a gathering. The flavors just get better with time.
Before serving, allow the scungilli salad to come to room temperature for about 20 minutes. This enhances the flavors significantly. Give it a final toss, taste for seasoning, and add more salt, pepper, or lemon juice if needed.
Serve in a shallow bowl garnished with additional parsley and lemon wedges. Always provide plenty of crusty Italian bread to soak up those incredible juices!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Marinated
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 calories per serving
Keywords: scungilli, seafood salad, marinated scungilli, Mediterranean appetizer, Italian seafood