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Рецепт Seafood Antipasti Alla Veneziana
by Global Cookbook

Seafood Antipasti Alla Veneziana
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Ингредиенты

  • 6 lrg shrimp cleaned, peeled
  • 6 lrg scampi cleaned, peeled
  • 6 sm mussels bearded, scrubbed
  • 6 lrg clams scrubbed
  • 6 sm razor clams scrubbed
  • 6 lrg mussels bearded, scrubbed
  • 6 sm calamari cleaned, gutted
  • 1 sm lobster - (abt 1 lb)
  • 1 c. extra-virgin extra virgin olive oil
  • 2 x lemons zested and juiced
  • 1 Tbsp. warm chili flakes
  • 1/2 c. finely-minced Italian flat-leaf parsley
  • 2 x lemons cut in wedges, for
  •     garnish
  •     Red mustard greens for salad dressed with
  •     extra-virgin extra virgin olive oil
  •     Rock salt as accompaniment

Инструкции

  1. Bring 6 qts water to boil and set up ice bath nearby.
  2. Cook all the shrimp for 1 1/2 min and plunge into the ice bath. Cook the scampi for 1 minute, and plunge into the ice bath. Repeat with the calamari. Cook the lobster for 8 min and then cold in the ice bath.
  3. In a 10- to 12-inch saute/fry pan, place mussels and clams with 1 c. of water and bring to a boil. Cover the pan and let the seafood steam, removing each shellfish as it opens till they are all cooked and removed from the pan. Throw away any shellfish which don't open. Keeping each type of open shellfish separate, dress each individually with 1 to 2 Tbsp. extra-virgin extra virgin olive oil, a touch of lemon juice, a healthy pinch of chilies, and 1 to 2 Tbsp. parsley. Dress the crabmeat in the same manner. Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.
  4. This recipe yields 4 servings.