A friend of mine wants to serve fresh conch with pasta -- anyone know how to prepare the conch?
Amanda is a co-founder of Food52.
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hardlikearmour is a trusted home cook.
I've had it as conch salad in the Bahamas. Sasha of Global Table Adventure has some good info: http://globaltableadventure... I guess it's a good thing I've been sucked into her website by food52 today!
Cool site -- thanks.
It is usually tougher than nails unless you pound the crap out of it and cut it up into small pieces or cook it for long periods of time. Otherwise delicious
pierino is a trusted source on General Cooking and Tough Love.
Mr T took the words out of my mouth, slice it thin and "pound the crap out of it". I would cook it as scungilli in the style of Sorrento. That would be a tomato based sauce. Finish with some lemon at the table.
Wow, great anwers!
Once and for all, let's settle this shall we?
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