Wednesday 13th December 2017
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Serves 4
Preparation time: 15 minutes
Cooking Time: 40 minutes

Ingredients
4 baby octopuses
2 medium cuttlefish
2 medium calamari
200g fresh mussels
100g cooked peeled prawns
4 whole marinated artichoke hearts
1 small bulb of fresh fennel
4 red cherry tomatoes
4 yellow cherry tomatoes
100g fresh samphire
1 tablespoon of chopped flat leaf parsley
100g cooked cannellini beans
1 small Italian white onion – sliced
1 clove of garlic – chopped
100ml extra virgin olive oil
200ml white wine
Pinch of fennel pollen
The juice of 2 lemons

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

METHOD
Place the octopus and cleaned cuttlefish in a pressure cooker with two litres of water, seal and cook on medium heat for 30 minutes. Allow to cool down before opening the lid.

Meanwhile clean and slice the calamari, pan roast with a little olive oil for 2-3 minutes and set aside.

Place the garlic and half the oil in a pan and heat on low, add the cleaned mussels and cook until the shells are open. Wet with the white wine and set aside.

When cold, discard the shells and mix all the rest of the cooked cold seafood in a bowl with the extra virgin olive oil, lemon juice, chopped parsley, thinly sliced fennel and white onion, cannellini beans, artichokes and sliced cherry tomatoes, season with salt and ground fennel pollen. Chill overnight.

Before serving, pan roast the samphire with little oil.

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