So you axe, what was Crazy Joe Gallo eating when the Mafia shot him full of holes at Umberto’s Calm House in New York’s Little Italy?
He was eating scungilli with clam sauce.
1 x Wine cork
2 tbl Vinegar
4 tbl Extra-virgin olive oil
1 med Red onion chopped 1/4" dice
2 tbl Fresh thyme, leaves only
1 x Yellow bell pepper stemmed, seeded, chopped 1/4" dice
1 cup Dry white wine
3 x Italian Roma tomatoes chopped 1/4" dice to yield 3/4 cup
Salt to taste
Freshly-ground black pepper to taste
Instructions: Place scungilli in a pot and cover with water. Add a wine cork and 2 tablespoons vinegar and boil 1 hour until tender. Drain and cool. Slice into 1/4-inch rounds and set aside.
In a tall sauce pan (6- to 8-quarts), heat olive oil over medium heat. Add onion, thyme leaves and bell pepper and cook until softened, about 8 to 10 minutes. Add wine, tomato pieces and scungilli and bring to a boil. Lower heat to simmer and cook 15 minutes. Season with salt and pepper and serve in shallow bowls with lemon wedges.
This recipe yields 4 servings.