Insalata di mare

January 24, 2011 8:56:12 AM PST
Chef Alfredo Colle of Francesca's Pizzeria in Lincoln Park shares some recipes for lighter Italian dishes.

1 cup calamari
1 cup baby shrimps
1 cup octopus
1 cup sepia (cuttlefish)
1 the spoon of garlic
1 cup celery
1 cup mixed peppers (yellow and red)
1/4 cup black olives
1/4 cup lemon juice
1/2 cup extra virgin olive oil
salt & pepper

You can use either fresh or frozen fish; Boil water and add calamari, octopus and cuttlefish; cook for 20 minutes

Then put the fish in ice water so they don't overcook

Boil shrimp or sauté the baby shrimp

Cut cold items (calamari, cuttlefish and octobpus) into little pieces

Place in a big bowl and add the raw diced peppers, celery and olives

Then add the lemon juice, EVVO, salt and pepper and mix together

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