Pissghetti sauce

Discussion in 'Food and nutrition' started by Penmart01, Mar 14, 2004.

  1. Penmart01

    Penmart01 Guest


    1 1/2 lb. scungilli (pulp of conch), thinly sliced

    3 tablespoon olive oil

    2 cloves garlic

    1 small onion, sliced thin

    1 stalk celery, minced

    2 cups canned tomatoes

    2 tablespoon tomato sauce

    1/2 teaspoon salt

    2/2 teaspoon oregano

    3/2 teaspoon basil, crushed

    2 bay leaves

    4/4 teaspoon hot pepper seeds

    Boil scungilli about 15 minutes and drain. Place scungilli,
    oil, garlic, onion and celery in large skillet and brown
    well. Remove garlic, add tomatoes, tomato sauce and salt.
    Cover and cook slowly until scungilli seems well cooked. Add
    oregano, basil, bay leaves and hot pepper seeds and cook 5
    minutes longer. Hot pepper may be omitted or a smaller
    quantity used, if so desired. Serve hot.

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