Insalata di Frutti di Mare

Instagram Post 2/1/2020

(Click on any image to view it in high resolution.)

More home cookin’. Since I shared a few photos of selections from our Thanksgiving feast recently, I offer one from our traditional Christmas table. For some reason, our celebration skews Italian with meats, cheeses, and panettone from that corner of the globe (but no photos since I didn’t actually make those – and can globes have corners anyway?) so here’s my personal rendition of Insalata di Frutti di Mare (seafood salad).

The foursome of shrimp, calamari (squid), polipetti (baby octopus), and scungilli (conch) playing equal roles (sometimes with mussels fifth wheeling) plus various veggies for crunch and zest is augmented by a harmonizing dressing of EVOO, lemon juice, herbs, and more.

PS: Hopefully, photos from Chanukah, Kwanzaa, and Russian Orthodox Christmas festivities next year! 😉
 
 

4 thoughts on “Insalata di Frutti di Mare

  1. I usually only use shrimp and calamari, leaving out the baby octopus which I find uninteresting. I also only cook for a maximum of six people. But how do you cook the scungilli? BTW, I really like the scungilli salad at Venice Restaurant on 149th Street in Mott Haven, the Bronx. Quite possibly the best thing there.

    • It depends on how the scungilli starts out. If I get it fresh, the usual seafood rules apply (cook in seasoned boiling water for either a short time before it turns to rubber or forever). Since you can eat conch raw, the short time technique is the one I favor. In this case, I used canned (La Monica brand) which is just fine for these purposes, extremely easy to use since it’s already cooked, but very difficult to find these days. (If you see it anywhere, please let me know!)

Leave a Reply

Your email address will not be published. Required fields are marked *