Grilled Insalata Di Mare Recipes

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.

GRILLED INSALATA DI MARE

Steps:

• Heat the grill to high.
• Combine the seafood in a large bowl, toss with the olive oil and season with salt and pepper.
• Grill the shrimp for approximately 1 minute per side, remove and place on a platter. Grill the squid bodies and tentacles for 2 to 3 minutes per side, remove from the grill and slice crosswise into 1/2-inch thick rings and place on the platter with the shrimp. Grill the scallops until golden brown on both sides and just cooked through, about 1 1/2 to 2 minutes per side, place on the platter.
• Whisk together the lemon juice, garlic, honey, jalapeno and extra-virgin olive oil in a large bowl. Add the seafood, chili flakes, onion, celery, olives, oregano, and 1 tablespoon of the parsley and toss to combine. Season with salt and pepper. Cover and refrigerate for 30 minutes. Stir in the remaining parsley just before serving. Place the mesclun greens on a large platter and top with the seafood salad.

FRUTTI DI MARE

Steps:

• Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
• Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
• Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
• Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

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.

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.

LUMACHE DI MARE: SAUTEED SEA SNAILS

Steps:

• To clean and cook sea snails: Boil the snails for approximately 20 minutes in a pot of water. This will remove the sand and grit trapped inside the shell and cook the snail meat.
• In a saucepan, heat up the olive oil and saute the garlic and chopped chile pepper. Then add the snails. Add the wine and cook for a few minutes. Add salt, parsley and toss together well. Serve immediately.