A friend of mine wants to serve fresh conch with pasta -- anyone know how to prepare the conch?

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5 Comments

anyone December 30, 2010
Wow, great anwers!
 
pierino December 30, 2010
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.
 
thirschfeld December 29, 2010
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
 
Amanda H. December 29, 2010
Cool site -- thanks.
 
hardlikearmour December 29, 2010
I've had it as conch salad in the Bahamas. Sasha of Global Table Adventure has some good info: http://globaltableadventure.com/2010/04/22/technique-thursday-conch/ I guess it's a good thing I've been sucked into her website by food52 today!
 
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