Foto Di Mare Gratis Recipes

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.

GRILLED SEAFOOD: FRUTTI DI MARE ALLA GRIGLIA

Steps:

• Preheat grill.
• Rinse the fish inside and out and pat dry. Place the fish and shellfish in a shallow plate and sprinkle on all sides with lemon juice. Drizzle olive oil over everything and season inside and out with salt and pepper. Stuff the whole fish with a few thyme sprigs.
• When the grill is too hot to hold your hand 6-inches above the grill for more than a few seconds, it's ready. Grill the fish without moving it until golden brown grill marks appear. Turn it over and finish grilling on the second side; until the flesh is moist and opaque. Some fish may take longer than others; check often and remove the fish as it finishes cooking.
• To serve, arrange the cooked fish on a large serving platter and drizzle all over with extra-virgin olive oil. Mix any leftover lemon juice with olive oil and coarse salt to make a dipping sauce. Garnish with the parsley and lemon halves.

FRUTTI DI MARE

Steps:

• Fill a large pot of salted water to a boil and cook the pasta according to the package instructions until it reaches an al dente texture (firm to the bite). Drain, rinse under cool tap water, and set aside.
• Heat a large, deep skillet with the olive oil over medium heat until the oil just begins to shimmer. Add the garlic and saute for 1 minute then stir in the mussels and clams until well coated.
• Increase heat to medium-high then add the dry white wine and cover the pan to steam the mussels and clams. Cook with the lid on for about 2-3 minutes, or until the mussels and clams have opened.
• Uncover the skillet, add the shrimp and toss with the seafood. Cover and continue to steam for an additional 2 minutes or until the shrimp begins curling up, turning pink and opaque.
• Once more remove the lid and add the final portions of seafood (squid and bay scallops). Cover and cook until the squid tentacles curl up and the scallops are no longer transparent, or about 1 minute.
• Pour in the arrabbiata sauce, stir to coat the seafood evenly, then simmer over medium heat for 2-3 minutes (uncovered). Add the pasta into the seafood sauce and toss until well coated. Remove from heat and serve immediately.

FRUTTI DI MARE

Steps:

• Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
• Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
• Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
• Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

RISOTTO COI FRUTTI DI MARE (RISOTTO WITH SEAFOOD)

Steps:

• Separate the cleaned shrimp in two equal portions. Mince or grind one portion and set aside. Cut the remaining shrimp into larger pieces and set aside.
• In a large heavy-bottomed pot, saute the onion in the olive oil over medium heat. When the onion is translucent, add the garlic and stir for a minute.
• Add 2 tablespoons of the parsley and stir once or twice.
• Add the chopped squid. Cook for a minute or two, stirring, until the squid changes color from translucent to flat white.
• Add the wine and bubble for about a minute.
• Add the tomatoes, turn down the heat to low, and cover. Simmer for about 45 minutes; the oil will separate. Do not add salt at this point, as it will toughen the squid. (Can be made ahead to this point and refrigerated. Bring up to the simmer to complete the recipe.).
• In a separate pot simmer the water.
• Add the rice to the squid reduction over medium high heat, stirring well to thoroughly coat the rice.
• Add a ladle of the simmering water, stirring the rice constantly to wipe it away from the sides and bottom of the pot. When the water has been absorbed or has evaporated, add another ladleful of water and continue stirring. Continue to add water as it is absorbed. The rice should not be inundated with water, and the heat should remain medium-high.
• After about 15 minutes add the ground shrimp, salt to taste and several grindings of black pepper.
• Continue to cook, stirring and adding water. About 5 minutes before the rice is done, add the larger pieces of shrimp and hot pepper to taste. Correct for salt and pepper.
• The rice is done when it is tender without being mushy. It should not be chewy or chalky. It should be fairly liquid.
• Just before serving, off heat, add the remaining 2 tablespoons of olive oil and the remaining chopped parsley.