Ligurian Seafood Salad

Recipe courtesy of Chef Rick Tramonto from Osteria Cookbook

Serves 4

Ingredients: 

Marinade

  • 1 cup olive oil
  • 2 tablespoons garlic, minced
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 1 teaspoon hot chile pepper, chopped; e.g. jalpeno or serrano

Seafood Salad

  • 3/4 lb mussels
  • 1/2 lb littleneck clams
  • 1 cup dry white wine
  • 1 tablespoon garlic, chopped
  • Pinch crushed red pepper flakes
  • 3/4 lb clamari, slice body into 1/4-inch rings and tentacles halved
  • 1 cup celery, diced
  • 1 cup fennel, diced

Cannellini Salad

  • 1 quart cannellini beans, cooked
  • 1 cup cherry tomatoes, oven dried
  • 3 tablespoons fresh flat-leaf parsley, chopped
  • 3 tablespoons shallots, minced
  • 3 lemons, juiced
  • 2 tablespoons hot chile oil
  • 1 1/2 cups olive oil
  • kosher salt and freshly fround black pepper

Ligurian Seafood Salad

 

Click image to enlarge.
Method: 

Marinade

Heat the olive oil in a large saucepan over low heat. Add the garlic and cook for about 4 minutes until garlic begins to sizzle (be careful not to burn). Set aside and allow to cool.

When cool stir in parsley, thyme, roemary and chile and set aside.

Seafood Salad

Heat a large saute pan over high heat. When pan is hot add mussels and clams. Add wine, garlic and red pepper. Cover and steam for 5 minutes until shells begin to open. Add the calamari, cover and cook for 1 to 2 minutes longer until shellfish are fully open. Remove the shellfish and calamari from the pan and set aside.

Cannelini Salad

Mix the beans, tomatoes, parsley, shallots, lemon juice, chile oil and olive oil in a large bowl. Season to tast with salt and pepper and set aside.

To serve

Transfer the cooked seafood to a bowl and toss with the marinade and the celery and fennel. Season to taste with salt and pepper. Spoon a quarter of the cannellini salad on each of 4 serving plates. Arrange a quarter of the seafood salad on top and serve with crostini and a lemon half.

Louisiana Recipes Weekly



 

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