Scungili anyone?

If you don't know scungili is the meat from a large sea mollusk/snail that probably lives in and around the waters of NJ. This delight is mostly limited to Italian eateries in and around Northern NJ.

It comes as a salad or in a red sauce. I don't believe scungili means anything in the italian language, and it is not something you can order in italy(i asked my some foreign exchange students).

Does anybody like scungili? Can you find it in other areas of the USA, like Texas, or is it limited to NJ.

I used to keep a couple of cans of it around the restaurant for my Fathers Gangster friends.They would eat it with linquine oil and garlic.

quote:

Originally posted by tiramisu1


Does anybody like scungili? Can you find it in other areas of the USA, like Texas, or is it limited to NJ.

I've never seen it on a menu and I've lived in Texas 50 years now.

We have scungili in the Italian Resaurants here in CT. It's everywhere in S florida and the Keys but they call it conch.

quote:

Originally posted by tiramisu1

If you don't know scungili is the meat from a large sea mollusk/snail that probably lives in and around the waters of NJ. This delight is mostly limited to Italian eateries in and around Northern NJ.

It comes as a salad or in a red sauce. I don't believe scungili means anything in the italian language, and it is not something you can order in italy(i asked my some foreign exchange students).

Does anybody like scungili? Can you find it in other areas of the USA, like Texas, or is it limited to NJ.

I used to see it all the time in Connecticut -- the New Haven area. I've eaten it, but it wasn't my cup of tea.

Some fishmongers in SE Mass, and Rhode Island as well, sell the stuff already prepared. They call it "snail salad," and it is sublime. It's been a while since I've eaten it, but what I remember is large thin slices, a little chopped roasted pepper, marinated in classic Northeast-style Italian dressing. Not vinaigrette, dressing, with a lot of vinegar and dried basil and oregano. My friend Leelee would bring it over with the quohogs she'd pick up for me to make RI-style chowder with.

Snif.

I've seen it at places in L A such as Salvatore Martoni and Micheli's. I've had it at Martoni's-----it was excellent, served in a spicy red sauce.

quote:

Originally posted by essvee

Some fishmongers in SE Mass, and Rhode Island as well, sell the stuff already prepared. They call it "snail salad," and it is sublime. It's been a while since I've eaten it, but what I remember is large thin slices, a little chopped roasted pepper, marinated in classic Northeast-style Italian dressing. Not vinaigrette, dressing, with a lot of vinegar and dried basil and oregano. My friend Leelee would bring it over with the quohogs she'd pick up for me to make RI-style chowder with.

Snif.

Do you deliver?

Actually it IS Italian---its a whelk that grows in the Mederterrainian---very much like conch--good stuff too!

I have eaten scungilli salad in Italian restaurants in NJ and enjoy
the subtle taste and interesting texture. Usually it is in a olive
oil, lightly vinegared mixture of celery, onions, peppers etc.
Conch I have eaten along the Florida Keys and also enjoy it fried and
breaded, and in chowders. Overall Conch or scungilli for me is more a
texture experience than bold flavor of the product itself.

I grew up in Brooklyn (NY, of course) and my (Northern) Italian grandmother used to make scungilli, which was dee-licious. This is the first time I heard that it was a "regional" dish...I thought Everybody has scungilli! Too bad they don't...