- Posted February 14, 2013 by
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Share your heirloom recipes
Seafood Salad (Ligurian)
Liguria is known for its quaint towns, romantic beaches, and good food which are often simply prepared but intricately layered with a lot of different ingredients. Since it is a coastal region, Liguria enjoys some of the freshest and most flavorful seafood in Italy. This Ligurian Seafood Salad recipe by Italian Chef Massimo Corti is prepared in the traditional style and presented in the luxury hotel fashion. There is no better way to taste the freshness and flavors of the Ligurian cuisine than with this scrumptious dish which makes use of five different kinds of seafood—crayfish, mussels, prawns, squids, and shrimps—served in a tureen mixed with an herb and lemon dressing.Cookery video are available for more information regarding seafood salad.
Every osteria in Liguria has their version of seafood salad. In this recipe, the salad dressing is made with finely chopped parsley and marjoram, lemon juice, olive oil and some salt, keeping it as simple and as crisp as possible. A court-bouillon of onions, carrots and celery is prepared to cook the seafood in. The order of cooking the seafood is important so as to get the right firmness of meat and maximum juiciness. The crayfish and mussels also have to be cooked beforehand and taken out of their shells. They are cooked in the court-bouillon to give them flavor that will harmonize with the rest of the dish.
A sieve is used to cook the seafood, placed over the court-bouillon to make it easier to get the seafood out of the pot and drain out the water once they are good and ready, which takes only about two minutes.This dish makes an excellent summer appetizer served with a crisp white fruity wine such as Pinot Grigio. Other possible pairings for a sensational dinner party are Chardonnay del Collio, Gli Archetipi Farra d'Isonzo, or Puiatti.
Chardonnay del Collio, Gli Archetipi Farra d'Isonzo, Puiatti
8 fresh prawns
8 fresh crayfish
3.5 oz. mussels (prepared)
3.5 oz. quahog (round clam)
3.5 oz. octopus
3.5 oz. fresh calamari
1 teaspoon fresh marjoram
1 teaspoon fresh parsley
1 branch celery
2 laurel leaves
For the sauce:
8.8 oz. olive oil
1 1/2 tablespoons water
1 pressed lemon
Steam the crayfish and mussels for a few minutes until they change color. Peel the shrimps and the prawn and take the cooked crayfish and mussels out of their shells. Cut up the squid into very fine slices.
Mince the herbs very finely.
Prepare a Court bouillon using water, onions, carrots, and celery. Cook the seafood in the court bouillon. Use a sieve to allow quick cooking and draining. The first to go is the squid which cooks longest, next is the shrimp, the prawns, the crayfish, and the mussels. Cook for only about two minutes. When cooking is done, drain the seafood well and place in a tureen or wide deep bowl.
Make vinaigrette. In a bowl, mix lemon juice, salt, olive oil.
Pour sauce onto the seafood and add the finely chopped herbs. Arrange the prawns around the plate and heap the rest of the seafood in the center. Add a sprinkling of herbs and garnish with parsley. Serve.