Best 2 Venetian Seafood Salad Insalata Di Frutti Di Mare Veneziana Recipes

Traveling through the captivating city of Venice, Italy, you can't miss the vibrant culinary scene that echoes the city's rich history and maritime charm. Among the local delights, one dish that stands out is the Venetian seafood salad, also known as insalata di frutti di mare veneziana. This appetizing salad showcases the bounty of the Adriatic Sea, expertly combining succulent seafood with fresh and flavorful ingredients, creating a truly delightful dining experience. Bursting with vibrant colors and a symphony of textures, this salad is a testament to the culinary expertise of the Venetian people. Embark on a culinary journey as we delve into the best recipe that captures the essence of this delectable dish, bringing the taste of Venice to your kitchen.

Let's cook with our recipes!

INSALATA DI BACCALA: COD SALAD

Insalata di Baccala: Cod Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pounds/907 g, hydrated cod, de-boned* (See Cook's Note)
1 carrot, halved
1 celery, halved
1 onion, quartered
1 1/4 cups/300 ml extra-virgin olive oil
1 cup kalamata olives
Small bunch fresh flat-leaf parsley, leaves picked and finely chopped
Salt

Steps:

Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.

GRILLED INSALATA DI MARE

Grilled Insalata Di Mare image

Provided by Bobby Flay

Categories appetizer

Time 1h10m

Yield Yield: 4 servings

Number Of Ingredients 18

Ingredients

3/4 pound medium shrimp, peeled and deveined
3/4 pound baby squid, plus tentacles, cleaned
12 scallops
1/3 cup olive oil
Salt
Freshly ground black pepper
1/2 cup fresh lemon juice
3 cloves garlic, finely chopped
1 teaspoon honey
1 red jalapeno, minced
1/2 cup extra-virgin olive oil
1/2 teaspoon red chili flakes
1/2 medium red onion, minced
2 stalks celery, minced
3/4 cup nicoise olives, pitted
1 tablespoon freshly chopped oregano leaves
1/4 cup freshly chopped flat-leaf parsley leaves, divided
1/2 pound mesclun greens

Steps:

Heat the grill to high.
Combine the seafood in a large bowl, toss with the olive oil and season with salt and pepper.
Grill the shrimp for approximately 1 minute per side, remove and place on a platter. Grill the squid bodies and tentacles for 2 to 3 minutes per side, remove from the grill and slice crosswise into 1/2-inch thick rings and place on the platter with the shrimp. Grill the scallops until golden brown on both sides and just cooked through, about 1 1/2 to 2 minutes per side, place on the platter.
Whisk together the lemon juice, garlic, honey, jalapeno and extra-virgin olive oil in a large bowl. Add the seafood, chili flakes, onion, celery, olives, oregano, and 1 tablespoon of the parsley and toss to combine. Season with salt and pepper. Cover and refrigerate for 30 minutes. Stir in the remaining parsley just before serving. Place the mesclun greens on a large platter and top with the seafood salad.

Tips:

For the freshest and best-tasting seafood salad, use the freshest seafood you can find. If possible, buy your seafood from a reputable fishmonger or seafood market.
If you're using frozen seafood, thaw it completely before using it in the salad. This will help prevent the salad from becoming watery.
Be sure to clean and devein the shrimp before adding them to the salad. This will remove any grit or sand from the shrimp and make them more palatable.
If you're using squid, be sure to clean and remove the ink sac before cooking it. The ink sac can make the squid bitter and unappetizing.
Cook the seafood until it is just cooked through. Overcooked seafood will be tough and chewy.
For a flavorful and zesty dressing, use a combination of olive oil, lemon juice, and herbs. You can also add a touch of white wine vinegar or balsamic vinegar for a bit of extra acidity.
Serve the seafood salad immediately or chill it for later. If you're chilling the salad, be sure to bring it to room temperature before serving.

Conclusion:

Venetian seafood salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own personal taste. With its combination of fresh seafood, zesty dressing, and colorful vegetables, this salad is sure to impress your guests. So next time you're looking for a light and flavorful meal, give Venetian seafood salad a try!