Hosteria Romana’s Insalata di Mare Recipe
Insalata di Mare from Chef Emiliano Rossi of Hosteria Romana serves four to six Ingredients Salad: 1 c white vinegar 1 lb sea scallops 1 lb peeled shrimp 1 lb mussels 1 lb clams 1 lb whole squid pinch of salt 2 yellow peppers, sliced
Insalata di Mare from Chef Emiliano Rossi of Hosteria Romana
serves four to six
Ingredients
Salad:
1 c white vinegar
1 lb sea scallops
1 lb peeled shrimp
1 lb mussels
1 lb clams
1 lb whole squid
pinch of salt
2 yellow peppers, sliced into 1-inch pieces
2 sticks celery, sliced into 1-inch pieces
3 carrots, peeled and thinly sliced
3 tbsp chopped italian parsley
1/4 c black olives, pitted and sliced
2 lemons, quartered (for garnish)
Vinaigrette:
1 c lemon juice
1 c salt and pepper
1 c extra virgin olive oil
1/2 c white vinegar
Method
For the salad: Bring a large pot of water and one cup of white vinegar to a boil. add all the seafood and a pinch of salt. Boil for 3-5 minutes, or until all seafood is cooked. Drain seafood and allow to cool, then slice the squid into bite-sized pieces. meanwhile, steam all the vegetables until cooked but still crisp. Drain and allow to cool.
For the vinaigrette: Whisk all ingredients together in a small bowl.
To serve: Place all the ingredients in a large bowl. toss with vinaigrette, chopped italian parsley, and sliced black olives. Divide among individual bowls and serve with wedges of lemon.
