Easy Healthy Seafood Recipe: Seafood Salad (Ligurian)

Seafood Salad (Ligurian)Liguria is known for its quaint towns, romantic beaches, and good healthy recipes 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 easy desserts recipes 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.

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.

Ingredients: 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, Court Bouillon, 1 carrot, 1 branch celery, 1 onion, 2 laurel leaves

For the sauce: 8.8 oz. olive oil, 1 1/2 tablespoons water, 1 pressed lemon, salt

Preparation Instructions: Seafood Salad (Ligurian)2

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.

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.

Source: www.gourmandia.com

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Healthy Banana Recipe: Banana and Nut Salad

Banana and Nut SaladA lovely alternative to the usual salad greens, banana and nut salad make light and nutritious easy appetizers and requires only a few ingredients and is simple and quick to make. To make healthy recipes, all you need is bananas, chopped nuts, lettuce leaves, and unsweetened whipped cream. You simply assemble these ingredients together and you have an elegant appetizer in no time. For this recipe use bananas that have a sticky and moist flesh as opposed to varieties that are dry. Bananas should be fully ripe for the nuts to adhere to the flesh.

You can use your favorite nuts to make this recipe. Cashews, pecans, almonds, walnuts, and pistachios all taste wonderful with bananas. You can also use crushed peanuts to make this recipe, which is reminiscent of the classic combination of bananas and peanut butter. This salad appetizer has a nice and refreshing color that is pleasing to the eyes. Presentation is key to this recipe. Carefully arrange each plate so that the colors invite the eyes and make the dish all the more appetizing to eat and intriguing to experience.

Ingredients: 3 bananas, peeled and cut into halves, 4 oz. chopped nuts, 6 lettuce leaves, ½ cup unsweetened whipped cream

Preparation Instructions: Banana and Nut Salad2

Roll the bananas into the chopped nuts and place them in a tray. Place each banana on a lettuce leaf and pour some whipped cream on top. Carefully place on a serving tray. If you like, top with some more chopped nuts.

There are many kinds of banana varieties in the market and every variety differs in size, flavor and texture. Some are firmer than others and some are sweeter and stickier. Unripe bananas will have a green tinge, which can be allowed to ripen for a few days until it reaches a solid yellow color with a few brown specks. Fully ripened bananas are sweet and aromatic and are easier to coat with the chopped nuts. Chop the nuts as finely as possible so that they will more easily stick to the skin and surface of the sliced bananas. Work quickly yet gently to avoid the peeled bananas from turning into a brown color due to oxidation from exposure to air.

Source: www.gourmandia.com