Insalate di mare sette pesci (seven fishes seafood salad)

Ferragosto is a feast that Italians have celebrated at the peak of summer for over 2,000 years. Silvia likes to celebrate with an offering of seven kinds of seafood.

• serves

  4

• prep

  35 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 200 g (1⅓ cups) plain  flour
• 150 ml ice - cold sparkling water
• salt flakes and ground black pepper, to taste
• vegetable oil, for deep-frying
• 12 raw prawns, peeled, intestinal tract removed, tails left intact 
• 3 small calamari tubes, thinly sliced
• 60 ml (¼ cup) extra virgin olive oil, plus extra to drizzle
• 2 tbsp finely chopped flat - leaf parsley stalks
• 1 small red chilli, finely chopped
• 2 garlic cloves, finely chopped
• 12 scallops
• 500 g pot - ready clams (vongole), rinsed
• 500 g pot - ready mussels
• 125 ml (½ cup) white wine
• ¼ cup chopped parsley
• 20 g butter, plus extra for spreading
• 4 scampi, split in half
• 8 thin slices baguette
• 8 anchovy fillets
• Lemon wedges, to serve

Instructions

1. Mix the flour and sparkling water in a large bowl until a runny batter forms, then season with salt and pepper.
2.  Half fill a large heavy - based frying pan with the vegetable oil and heat over medium – high heat to 180°C or until a cube of bread browns in 15 seconds. Line a large plate with paper towel.
3.  Dredge the prawns and calamari in the batter, then shake off the excess. Working in batches, deep - fry the seafood, turning to ensure even cooking, for 1 – 2 minutes or until golden brown and crunchy.  Remove with a slotted spoon and drain on the paper towel. Arrange on a platter, season with salt and pepper and set aside.
4. Heat the  olive oil in a large frying pan with a lid over medium - high heat. Add the parsley stalks, chilli and garlic and cook for 1  -2 minutes or until fragrant. Add the scallops and cook for 1 minute on each side or until just cooked. Remove the scallops from the pan and set aside.
5. Add the clams, mussels and wine to the pan, cover with a lid and cook, shaking the pan regularly, for 3 - 4 minutes or just until the mussels and clams have opened. Add the scallops and parsley, toss to combine, then pour into a bowl and set aside.
6. Heat the butter in a frying pan, add the scampi, flesh - side down and cook for 45 seconds, then turn over and cook for about 30 seconds. Remove from the pan and set aside.
7. Toast the baguette slices until crispy, then butter generously and top with the anchovy fillets.
8.  To serve, arrange the prawns and scallops on a large platter. Scatter the shells around, then top with the scampi and drizzle generously with the mussel and vongole pan juices. Serve with the anchovy topped baguette and lemon wedges. 

 

Silvia Colloca shares her Italian family secrets in the brand-new third season of Cook like an Italian.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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