Free Recipe Frutti Di Mare
Recipe Type: L Recipes
Recipe Preparation: cook
Cooking Ingredients for Frutti Di Mare Recipe
1 Bay leaf
1 Celery stalk; chopped
1 Onion; chopped
Juice of 1 lemon plus
1/4 c Lemon juice
1-1/2 ts Salt
5 Black peppercorns
2 Flat leaf parsley sprigs;
-plus
1/4 c Chopped flat leaf parsley
1/2 lb Squid; cleaned
1 lb Scallops
1 lb Peeled deveined shrimp
1/2 c Extra-virgin olive oil
1/2 ts Chopped garlic
1 ts Creshly ground black pepper
1/4 c Kalamata olives; pitted,
-sliced thin
1/2 c Roasted red peppers; peeled,
-seeded,
And sliced thin
Frutti Di Mare Preparation
Fill 4-quart stockpot 3/4 full of water. Add bay leaf, celery, onion, juice of whole lemon, 1 teaspoon salt, peppercorns and 2 to 3 sprigs parsley. Cook over medium-low heat 20 minutes. Strain liquid and return to stockpot. Bring to slow simmer. Add squid and poach 2 to 3 minutes. While squid is poaching, fill large bowl with ice and add water just to cover. Remove squid from poaching liquid, plunge into ice bath and drain again. Cut into 1/4-inch rings, leaving tentacles whole. Poach scallops in poaching liquid 2 minutes, plunge into ice bath and drain. Poach shrimp 2 minutes, plunge into ice bath and drain. Combine 1/4 cup lemon juice, olive oil, garlic, 1/4 cup chopped parsley, pepper and remaining 1/2 teaspoon salt and mix well. Add olives and red peppers. Toss mixture with drained seafood until well coated. Chill at least 1 hour before serving. Yields 4 servings. Each serving: 534 calories; 1451 mg sodium; 294 mg cholesterol; 32 grams fat; 11 grams carbohydrates; 49 grams protein; 0.56 gram fiber Recipe Source: Los Angeles Times – 11-04-1998 Recipe from Longhi”s by Gabrielle Longhi (Ten Speed Press; $29.95) Formatted for Mastercook by Lynn Thomas – dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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