Insalata di Mare на русском
The essential seafood cookbook (page 84). The recipe is reprinted with kind permission of Murdock books./
Preparation time: 40 minutes + 1 hour 15 minutes standing. Total cooking time: 15 minutes. Serves 6 /
4 cloves garlic, cut into thick slices
½ cup (125 ml) lemon juice
8 baby squid hoods, cut into thick rings, then halved
800 g raw medium prawns
1 kg black mussels
1 kg fresh baby clams
1/3 cup (80 ml) extra virgin olive oil
3 tablespoons chopped fresh flat leaf parsley
Baby spinach leaves, for serving, optional
1. Place the garlic and lemon juice in a small bowl and set aside for 1 hour. Remove the garlic and discard. (This infuses the lemon juice with the garlic flavor).
2. Cook the squid in a pan of boiling salted water for 2-3 minutes, or until tender. Remove the squid and cook the prawns in the same water for 2 minutes, or until pink and cooked through. Drain and cool slightly, then peel and pull out the dark vein from each prawn back, starting at the head end.
3. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussles, or open ones that don’t close when tapped on the bench. Rinse well. Scrub the clams. Cook the mussles and clams in separately, shaking the pans occasionally until they open 5-7 minutes. (No need to add water). Discard any shells that do not open. Allow to cool slightly. Remove the mussels and clams from their shells.
4. Combine the seafood with the garlic infused lemon juice, olive oil and parsley, then season with salt and cracked black pepper. Allow to stand for 1hour 15 minutes at room temperature, before serving. Can be served on a bed of baby spinach leaves.
This salad gives you a daily norm of Omega-3 vitamin, which protects your heart and keeps you young.
Feel good video. Great tune, great young Celentano.