Seafood Salad To Perfection!

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The secret of the perfect seafood salad is timing. When your favorite fish is cooked to perfection, add a little extra virgin olive oil (live a little …experiment with infused oils or a drop of truffle oil). Add: fresh lemon wedges, fresh italian flat parsley (chopped), 1 clove of minced garlic and juice of one lemon. DONE! I sometimes like to add olives, marinated mushrooms (or whatever I see in the pantry, counter or refrigerator). Adding a little of this and that makes it your signature dish!

Serve over a bed of greens as the perfect antipasto or light lunch or dinner!

The recipe is my book “Breaking Bread in L’Aquila” – I serve it in decorative martini glasses, garnished with radicchio!

Don’t forget to serve with your favorite white wine or rose wine.

a presto,

maria

Antipasto Tenor

Antipasto Tenor

Mixing up your favorite of your antipasto ingredients can produce a tenor of flavors! It held it’s own at one of my dinner parties and it will have you singing for more! Adding a little of this and that makes it your signature!
Ingredients:
1 can of artichoke hearts (in water), halved (8 1/2 oz can)
1 cup of green olives (monzanilla or your favorite)
1 cup of black cured olives (or your favorite)
1 cup sundried tomatoes (in oil)
2 cups fresh mozzarella balls
1/2 cup extra virgin olive oil
a pinch of red chili flakes
4 garlic cloves, chopped
1 tsp. dry oregano
salt, to taste
Easy preparation: mix everything in a bowl and serve. How difficult was that? Serve as a buffet. If this is a sit down dinner, serve this in “fun” martini glasses and crostini’s!
A few leftover tips:
Toss over spaghetti and add a drizzle of olive oil.

or….

Grill some chicken breasts and then place the breasts in a baking dish. Top the antipasto and bake for 10 minutes (400 F) and serve.
or add the tenor to boiled potatoes and you made a tasty potatoe salad!
buon appetito!