Insalata Di Mare Campanese Seafood Salad From Campania Recipes

INSALATA DI MARE CAMPANESE (SEAFOOD SALAD FROM CAMPANIA)

Steps:

• Combine half the olive oil with the garlic and crushed red pepper in a large sauté or frying pan and heat together over medium heat until the garlic begins to lightly brown (approximately 5 minutes). Be very careful not to burn the garlic as it will turn bitter.
• Once the garlic has browned, increase the heat to high and add the scallops. Sauté until the scallops just turn white (about 1-2 minutes), turn for a few seconds till just cooked through, then transfer the scallops to a bowl using a slotted spoon.
• Now, add shrimps and saute, tossing until shrimps become opaque and are just cooked; remove with slotted spoon to the same bowl.
• Next, add the calamari rings and tentacles to the hot pan and sauté until tender and opaque (approx 2-3 minutes). Transfer to the bowl with the scallops and shrimp and season with half the salt and pepper.
• While the seafood is still warm, mix in the remaining olive oil, salt and pepper along with the peppers, onion, fennel, lemon zest, lemon juice and parsley. Toss together well.
• Can be served immediately but the flavors develop as the salad sits. If not serving right away, refrigerate until serving time.

ITALIAN SEAFOOD SALAD (INSALATA DI MARE) RECIPE

Steps:

• In a large pot, add 3 quarts of water, the Old Bay seasoning, and a tablespoon of kosher salt.
• Bring the mixture to a boil and add the shrimp. Simmer over medium low for 3 minutes. Using a spider skimmer, transfer the shrimp to a medium bowl.
• Measure out 2 cups of the liquid and discard the rest. Return the two cups of liquid back to the pot.
• Add the wine to the pot and bring to a boil. Reduce the heat to medium low. Add the scallops and simmer for 2 minutes.
• Transfer the scallops to the bowl with the shrimp.
• Bring the liquid to a boil and add the calamari. Simmer for 2 to 3 minutes. Transfer the calamari to the bowl with the shrimp and scallops.
• Bring the liquid to a boil and add the mussels. Cover the pan and simmer for 5 minutes, until the mussels open.
• Let the mixture cool.
• Remove the mussels from the shells with the exception of 12 shells and add the "naked" mussels to the bowl of seafood. Add the additional 12 mussel shells that still have "meat" to the bowl.
• Reserve 1/2 cup of the poaching liquid.
• Place the seafood in a large colander to drain, and then place it back into the bowl.
• Heat the olive oil in a 10-inch sauté pan over medium heat. Add the garlic, oregano, and red pepper flakes. Cook for one minute. Add the tomatoes and cook for two more minutes.
• Add the reserved poaching liquid, limoncello, lemon zest, lemon juice, a tablespoon of salt, 1 teaspoon of pepper, and cook for a minute.
• Pour the dressing over the seafood and add the fennel, parsley, and lemon slices.
• Toss the seafood to combine, cover with plastic wrap, and chill overnight.
• When ready to serve, sprinkle the seafood with two teaspoons of salt, a teaspoon of pepper, and the juice of one lemon.
• Toss and tasted for seasonings.

VENETIAN SEAFOOD SALAD: INSALATA DI FRUTTI DI MARE VENEZIANA

Steps:

• To poach the seafood, you will need a large saucepan fitted with a colander insert. In the bottom of the pan, combine the celery, carrot, onion, bay leaf, lemon juice, salt, and water. Bring to a boil. Place the calamari in the colander and cook in the simmering water for 2 minutes. Remove from the water, transfer to a large bowl, and set aside. Place the scallops in the colander and cook until opaque, about 3 to 4 minutes. Remove from the water and transfer to the bowl with the calamari (large sea scallops may be cut in half horizontally after cooking; bay scallops may be left whole). Place the shrimp in the colander and cook until pink, about 3 minutes. Remove from the water. Peel, devein, and cut in half horizontally, adding them to the bowl with the calamari and scallops. Remove the colander from the pan and place the octopus directly in the saucepan, adding more water if necessary to completely cover. Bring to a boil. Reduce the heat and gently simmer until tender, about 40 to 50 minutes. Transfer the octopus to a bowl and rinse under cold running water until octopus is completely cooled, about 5 minutes. Use your fingers and a small paring knife to remove the outer skin. Discard the hard mouth and head sac. Cut the tentacles and octopus on the bias into 1-inch pieces and add to the bowl with the other seafood. To prepare the salad, toss the julienned celery, carrots, bell peppers, scallion, parsley, basil, and garlic together in a serving bowl. Add the seafood and toss. Add the lemon juice, vinegar, and olive oil and toss well. Season with the salt and generous grindings of pepper. Arrange 1 cup of lettuce on each serving plate. Top with equal portions of the seafood and vegetable mixture, and serve immediately. Variations: 6 to 8 steamed mussels may be added to the basic recipe and tossed with the other seafood. To extend the recipe and add a new texture dimension, 1/2 cup cubed, peeled, cooked Idaho potatoes and/or 1/2 cup cooked or canned (drained and rinsed) cannelini beans may be added to the basic recipe. Although it isn't traditional, I like this salad with a hint of chopped cilantro, about 2 teaspoons.