1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (236g) Recipe makes 4 servings |
||
| Calories 296 | ||
| Calories from Fat 119 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.3g | 20% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 73mg | 24% | |
| Sodium 1327mg | 55% | |
| Potassium 508mg | 14% | |
| Total Carbohydrate 16.4g | 5% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 1.5g | ||
| Protein 28.0g | 56% | |
Ingredients
- 16 ounces scungilli, sliced and cooked (can use canned)
- 2 stalks celery, chopped
- 1/2 cup red onion, chopped
- 2 tablespoons chopped Italian parsley or flat leaf parsley (not curly!)
- 8 ounces sliced and pitted black olives (drained)
- 2 tablespoons of your best olive oil
- 1 lemon, juice of, and strained
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- red pepper flakes (optional)
- 1 garlic clove, chopped finely
Directions
1
OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).2
Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.3
Refrigerate for 30 minutes to let the flavors meld and enjoy!
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Course > Salads
- Main Ingredient > Seafood > Fish
- Main Ingredient > Seafood > No Shell
- Main Ingredient > Seafood > Shellfish
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
Featured Reviews for This Recipe
From: Chef #918415
On Aug 11, 2008
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 !
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved