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SEAFOOD SALADS
RECIPES INSALATA DI TATTI new INSALATA DI ARAGOSTA new INSALATA DI ARAGOSTA E FAGIOLInew INSALATA DI POLIPETTI new FRUTTI DI MARE INSALATA DI CALAMARI INSALATA DI SCUNGILLI INSALATA DI PESCE INSALATA DI CAROLE POMODORI DI GAMBERETTI INSALATA DI GAMBERI 1 INSALATA DI GAMBERI 2 INSALATA DI TONNO E FAGIOL vegetable; LIGURIAN MIXED SALAD INSALATA SICILIANA Insalata di Tatti 4 boiled potatoes sliced 4 boiled zucchini sliced 1 head of lettuce 2 slices of grilled sword fish 4 anchovies fillets parsley salt extra virgin olive oil Wash and dry the lettuce and line the bottom of a large serving dish with lettuce leaves/add a Layer of potatoes, then zucchini/Grill the sword fish, cut into pieces and place on top/Whisk the olive oil with the crushed anchovies, salt and chopped parsley and dress the salad. Insalata di aragosta 4 lobster tails-cooked 4 carrots-sliced julienne 8 small sun dried tomato halves 1 red pepper-fried,cut into strips,and marinaded in oil olive oil fresh basil season the cooked lobster tails with some oil,salt,and pepper/Cut the tails in half and divide the vegetables equally for 4 plates and place the tails on top of the vegetables. INSALATA DI ARAGOSTA E FAGIOLI 1 lb. lobster 1 stalk of celery-chopped 1 onion-sliced 3 potatoes-boiled and sliced 2 lemons 1 can or a half pound of fresh cannalini beans olive oil parsley-minced salt and pepper Boil the lobster with celery and onion in a lot of salty water for about 40 minutes/Shell and cut the lobster into pieces/Serve with potatoes and beans/Season with olive oil, lemon juice, pepper and minced parsley. Insalata di polipetti 3 lbs. baby octopus 1 cup olive oil ¼ cup of chopped parsley 2 garlic cloves 2 Tbs. fresh lemon juice turn the octopus inside out and remove the eyes and the small bone at bottom of the head/Boil them in a small amount of salted water from 25-45 minutes according to their size/Drain, peel, skin and cut the octopus in small pieces/Season with chopped garlic, olive oil, lemon juice, salt, pepper and parsley/refrigerate and allow the octopus to marinade/serve on a bed of lettuce. FRUTTI DI MARE 20-30 cooked shrimp cut into 1/2 inch pieces 20-30 cooked bay scallops 3 lb box of squid cut into rings and cooked in water until tender 1 green popper cut into pieces equal to shrimp 2 celery stalks cut into 1/4 inch slices med onion - sliced 10 black olives - sliced 1/4 cup + 1 tbl of olive oil 1 garlic clove - minced 1 tbl of chopped parsley juice of 1/2 lemon dash of salt and pepper Place cooked srimp, scallops and squid in large plastic container with cover/add pepper, onion, celery, olives, garlic, parsley, salt and pepper/combine the olive oil and lemon in a small bowl, taste to make sure it's not too lemony/pour over fish and stir/cover and let sit in refrigerator a couple of hours/serve this dish nice and cold. INSALATA DI CALAMARI 2 lbs. of small squid-cleaned, and cut into rings 1 garic clove 1 tsp.frsh mint-choped 5 tbs. olive oil juice of 1 small lemon salt, and pepper boil squid in water for about 25 minutes/drain, and sprinkle with salt/blend remaining ingredients well, and mix with squid/refrigerate for a few hours/serve on lettuce leaves INSALATA DI SCUNGILLI 1 lg. can of scungilli 1 sm. sliced onion 1 garlic clove - minced 1 stalk of celery - sliced 1 tomatoe cut into small wedges 10 small black olives (pitted) Lettuce 1/4 cup olive oil juice of 1/2 lemon dash of salt and pepper 1 tsp - parsley Place scungilli in mixing bowl/mix with onion, olives, celery, garlic and parsley - mix olive oil with lemon juice - make sure it's not too lemony - pour over scungilli and vegetables and toss well - line serving bowl with lettuce leaves - place scungilli in center and surround salad with tomatoe wedges. INSALATA DI PESCE 2 cups of cooked flaked fish 1 medium onion-minced 2 celery stalkschopped 1/2 red pepper-chopped 1 Tbl.lemon juice 3 Tbls.olive oil 1 Tbl. parsley-chopped 1/2 cup of mayonnaise salt, and pepper 2 cups of cooked small shells Combine the fish,onion,celery, and red pepper in a bowl/In another bowl mix the lemon juice,olive oil,parsley,and salt, and pepper to taste/mix this with the fish, and vegetables/add the shells, and mayonnaise/toss the salad, and serve on lettuce leaves INSALATA DI CAROLE 1 lb. of shrimp-shelled,cleaned, and boiled 3 large ripe tomatoes-diced 12 basil leaves-chopped 3 garlic cloves-minced 1/3 cup of olive oil 1/4 cup of vinegar salt, and pepper 1 lb. of gemelli pasta Cook, and drain the pasta/to the pasta add the shrimp,tomatoes,garlic, and basil/mix the olive oil, and vinegar/pour over pasta,and toss/If the pasta gets a bit dry after it is refrigerated mix somemore dressing POMODORI DI GAMBERETTI 6 large ripe tomatoes 1 lb. of shrimp-shelled,cleaned,and chopped 1 tsp.parsley-minced 2 Tbls.capers 1 tsp. dijon mustard mayonnaise Slice the tops off the tomatoes, and remove the seeds, and some of the pulp, but not to much/sprinkle salt into the tomatoes, and place them upside down on a platter/mix together the shrimp,parsley,capers,and mustard/add mayonnaise a little at a time until it is to your liking/stuff each tomatoe with this mixture,and chill INSALATA DI GAMBERI 1 1 pound tubular pasta, such as penne 2 ounces peas, cooked 2 oz. celery (about two stalks), minced 7 ounces Prosciutto , cut into small cubes 4 ounces medium-sized shrimp, shelled deveined and boiled salt,olive oil, white pepper Cook pasta in salted boiling water and let cool. Place celery, peas, Prosciutto, shrimp and the pasta in a large bowl and season with salt, olive oil and white pepper. Mix well. Serves 6 INSALATA DI GAMBERI 2 1/2 of a head of lettuce 2 boiled potatoes-sliced 1 Tbl. capers 2 anchovie fillets-chopped 10 cooked shrimp-chopped 2 Tbls. olive oil 1 tsp. red wine vinegar 2 Tbls.mayonnaise dash of salt, and pepper Line a salad bowl with the shredded lettuce/mix the potatoes,capers,anchovies, and the shrimp, and put into the salad bowl/mix the olive oil,vinegar,mayonnaise,and salt, and pepper, and pour over the salad 1 lg. can of canneloni beans 1 lg. onion-sliced 1/2 lb. of fresh green beans-cleaned, and boiled or steamed 1/3 cup of olive oil 2 tsp.vinegar salt, and pepper 1 7oz.can of tuna in oil-drained mix all the ingredients together, and chill LIGURIAN MIXED SALAD 4 lg tomatoes - cut into wedges 1 lg green pepper - cut into strip 3 cloves of garlic - minced 1 small onion - sliced 1 cucumber - peeled & sliced 10 black pitted olives 2 eggs - hard boiled & sliced 1 can of tuna - drained 1 tsp of basil salt and pepper olive oil combine all but the oil, spices, and garlic in a salad bowl, but instead of tossing, place them in layers/pour about 1/3 cup of oil over salad & toss gently INSALATA SICILIANA 6 lg tomatoes 1/4 lb of mushrooms - steeped in olive oil 25 olives - pitted 2 tsp of capers 2 tbls of cooked peas 1 cup of canneloni beans 1 cup of mayonnaise salt and pepper Wash the tomatoes and cut off the tops/scoop out seeds and some pulp and sprinkle inside with salt/place upside down on platter to drain/chop the mushrooms, and olives/place in bowl with the capers, peas and beans/mix in the mayonnaise/fill the tomatoes with the mixture |