Poached Seafood Salad (Insalata di Frutti di Mare) Recipe
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Ingredients: |
Ingredients: For the court bouillon:
1/2 cup dry white wine
2 celery stalks, trimmed and cut into 1/2 inch lengths
2 medium carrots, peeled and cut into 1/2 inch lengths
4 fresh bay leaves
1 teaspoon black peppercorns
1 tablespoon kosher salt
For the salad:
12 ounces large shrimp, shells and tails removed, deveined
1 pound medium (bodies 4 to 6 inches long) calamari, cleaned, bodies cut into 1/2 inch rings, tentacles cut in half
1 1/2 pounds mussels, scrubbed and debearded
4 inner celery stalks with leaves, sliced thinly (about 1 1/2 cups)
2 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
1 teaspoon chopped garlic
1/2 cup extra virgin olive oil
2 tablespoons good quality red wine vinegar
Kosher salt to taste
Peperoncino (red pepper flakes) to taste
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Directions: |
Directions:For the court bouillon:
1. In a large pot, bring 2 quarts water, the wine, celery, carrots, bay leaves, peppercorns and salt to a boil. Adjust the heat to simmering, cover and simmer for 10 minutes.
2. Add the shrimp to the court bouillon and cook them until they are barely opaque in the center, about 4 minutes. Remove the shrimp with a spider or slotted spoon and spread them out on a baking dish. Don't worry if they aren't completely drained--you'll use some of the liquid to finish the salad.
3. Add the calamari to the court bouillon and poach just until they are firm and tender, about 2 to 3 minutes. Remove the calamari and add them to the baking dish, with the shrimp.
4. Return the court bouillon to a boil. Hit each mussel on the counter hard and discard any that don't close, as these are dead. Stir in the mussels, cover the pot and cook until the shells open, about 4 minutes. Remove the mussels, discarding any with a shell that is not open and add to the baking dish with the shrimp and calamari. Reserve half a cup of the court bouillon.
For the salad:
Transfer the the cooled seafood to a large bowl, shaking off the peppercorns, as you do so. Add the celery, parsley and garlic, then pour in the olive oil and vinegar. Toss gently until mixed, drizzling in the reserved cooking liquid. Season the salad to taste with salt and the peperoncino.
The salad should be moist and glisten with dressing. If not, add a dash of olive oil and vinegar. Let the salad stand at room temperature about 30 minutes, tossing once or twice. Check the seasoning and toss well just before serving. |
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Number Of
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Number Of
Servings:6 to 8 |
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Notes: |
Personal
Notes: Recipe from "Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to be a Great Italian Cook," by Lidia Bastianich and Tanya Bastianich Mauali.
Tips from Lidia:
Have your fish monger clean and prepare all of your seafood, boxing each separately, to save you hours of preparation time.
This is a traditional Italian seafood recipe that Lidia likes to serve on Christmas Eve, as an appetizer, at a high table, around which everyone can mingle,with a great Italian wine from Friuli.
Lidia says, "If you want to do as the Italians do, seven or thirteen dishes are traditional. Odd numbers bring luck in the Christian faith: the seven sacraments and Jesus and the twelve apostles."
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