Side Pannel
Insalata Di Frutti Di Mare
Insalata Di Frutti Di Mare
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1/4 md Size onion
- 1/2 Carrot
- 2 tb Chopped parsley
- 4 Whole black peppercorns
- 1 Clove garlic
- 1 1/2 lb Calamari; cleaned and sliced
- -into 3/4-inch pieces
- 12 Medium-size shrimp; shelled,
- -tails intact
- 18 Clams; scrubbed clean
- 18 Mussels; bearded and cleaned
- 1/2 c Olive oil
- 3 tb Lemon juice
- 1/2 c White vinegar or dry white
- -wine
- 1 Clove (large) garlic; minced
- Salt and pepper
- 3 Sprigs parsley
- 1 Lemon; cut in wedges
Directions
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.
RISTORANTE GIOVANNI'S
CHAGRIN BLVD., CLEVELAND
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.
RISTORANTE GIOVANNI'S
CHAGRIN BLVD., CLEVELAND
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