Insalata Tiepida Di Mare
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 17 ingredients
- 2 lemons in wedges
- with a cork and cooled
- 2 cups wild bitter greens, washed and spun dry
- 4 tablespoons red wine vinegar
- (can substitute baby mustard mix)
- 12 crayfish, boiled and shelled, reserving th
- 1 tablespoon hot red pepper, fresh -- thinly sliced
- 4 small squid, peeled and cleaned, whole
- 1/4 cup whole leaves
- 12 mussels, scrubbed and rinsed
- 1/2 cup extra virgin olive oil
- Salt and pepper
- 12 16-20 prawns, peeled and deveined
- 1 bunch mint, leaves removed, to yield
- 12 baby octopus, boiled 45 minutes
- 2 scallions, thinly sliced
- 2 quarts water
Contains
CrustaceansMolluscsMustardSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon red vinegar. Add mussels, octopus and prawns and boil 1 minute. Prawns should redden and mussels start to open. Add squid and crayfish and cook until squid is just translucent, about 1 minute. Drain everything and place in warm bowl. Add scallions, vinegar, olive oil, peppers, salt and pepper and mint and toss to coat. Add greens, toss again and serve warm with lemon wedges.
- Yield: 4 serving
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander