Insalata di funghi e frutti di mare recipe
Insalata di Funghi e Frutti di Mare recipe
This article was published by: Matthew
Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.The Insalata di funghi e frutti di mare recipe is a delightful Italian seafood salad that combines fresh mushrooms and a variety of seafood. This light and refreshing dish is perfect for summer gatherings or as a starter for a special dinner. The combination of tender mushrooms, succulent shrimp, and flavorful calamari is complemented by a zesty dressing made with lemon juice, olive oil, and herbs. With its vibrant colors and delicious flavors, this recipe is sure to impress your guests.
Keywords: Italian, seafood, salad, mushrooms, lemon dressing.
Insalata di funghi e frutti di mare recipe details
Ingredients
| 250 g | firm white mushrooms |
| 1 clove(s) | garlic, finely sliced |
| 1 tbsp | lemon juice, save a slice of peel for the scallops |
| 3 tbsp | extra virgin olive oil |
| salt and pepper, to taste | |
| sprinkling of herbs, basil or parsley | |
| 4 medium | scallops |
| 120 g | prawns, shelled |
| 1 slice(s) | onion |
Instructions
Wash and drain the mushrooms, drying them carefully. Slice thinly and put into a bowl. Add the garlic and herbs (parley or basil), finely chopped. Make up a vinaigrette of the juice of a lemon and three times its volume of Extra Virgin olive oil and the pepper. Pour over the mushrooms at least half an hour before required and refrigerate.Clean four medium scalllops, separating the red part and stew for about four minutes in a little salted water, with a piece of lemon peel and a slice of onion. Add the red part of the scallops for the last two minutes. Drain and mix with 2 to 4 ozs of shelled prawns and mix both of these with the mushroom salad.
Serve as a starter with crusty French bread or Ciabbata, or as part of an hors d’oeuvre.
About the recipe:
This was my first Elizabeth David recipe I tried after finding a complete set of her books, plus her biography in a second hand bookshop – what a treasure trove!
Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
Share this content!
As seen in:
The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Insalata di funghi e frutti di mare recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 70 times, 1 visit(s) today
