Insalata di frutti di mare

Yield: 4 Servings

Measure Ingredient
¼ medium Size onion
½ \N Carrot
2 tablespoons Chopped parsley
4 \N Whole black peppercorns
1 \N Clove garlic
1½ pounds Calamari; cleaned and sliced into 3/4-inch pieces
12 \N Medium-size shrimp; shelled, tails intact
18 \N Clams; scrubbed clean
18 \N Mussels; bearded and cleaned
½ cup Olive oil
3 tablespoons Lemon juice
½ cup White vinegar or dry white wine
1 \N Clove (large) garlic; minced
\N \N Salt and pepper
3 \N Sprigs parsley
1 \N Lemon; cut in wedges

1. Place 2 Qts. water, the onion, carrot, chopped parsley, black pepper, & clove in a medium saucepan. Bring to a boil. Add the calamari & cook until al dente, about 5 min. Drain and cool under cold water.

2. In the same pot, bring another 2 Qts. water to a boil. Add the shrimp, clams, & mussels and cook until the clams and mussels open, about 3 minutes. Drain, run under cold water to cool, and remove the meat from the shells.

3. Combine all the seafood in a mixing bowl. Add the olive oil, lemon juice, vinegar or wine, garlic, salt, pepper and parsley sprigs. Toss well.

Serve on a chilled dinner plate, garnished with lemon wedges.




From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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