Antipasto di mare
Instructions
Wash very well the mussels and clams under running water, then place them in two pans and Cook, to open flame, lasciandovele until you will open spontaneously.
Let cool and remove clams from shells.
Clean the cuttlefish and Octopus, place them in a small saucepan, cover them with salt water and let them boil for about 10 minutes (to be adopted by polyps a slight pinkish).
Wash the shrimp, put them on the fire in another small saucepan and boil them in salted water for 5 minutes.
Drain and cut into strips polyps, leaving whole baby squid instead.
Combined in a salad bowl mussels, clams, Octopus, cuttlefish and shrimp, add the peppers cut into strips, pitted and chopped olives and cucumbers cut into wheels.
Seasoned with an emulsion of olive oil, lemon, pepper and salt, lightly whisked with a fork.
Let stand the salad for a few hours before serving.
Ingredients and dosing for 4 persons
- 500 g of mussels
- 500 g of clams
- 200 g of cuttlefish
- 200 g of polyps
- Salt
- 200 g of already shelled shrimp
- 1/2 red pepper
- 1/2 yellow pepper in olive oil
- 75 g of green olives
- 75 g of black olives
- 30 g of cucumbers
- Olive oil
- Lemon
- Pepper