Expert at transforming the rustic peasant fare of his native Campania into modern Italian masterpieces—spun from predominantly imported ingredients—at Lanni’s Cucina Verace of Sparkill, Chef/Owner Vittorio Lanni turns to the bounty of the sea when he’s tapped to bring a dish that’s sure to dazzle and delight a gathering.
“I love making this seafood salad when going to someone’s home. It’s very eye opening to see an array of all mixed seafoods. We call it Una Figura Bella, which means a good impression when bringing (or entertaining). It is always the first dish people go to, and it’s a great refresher for all year round.” Lanni adds that it’s best when made 24 hours before serving so the marinade can sit and create natural juices.
Insalata di Mare
Course: Sides, AppetizersCuisine: ItalianDifficulty: Easy8
servings10
minutes8
minutes18
minutesSeafood salad may seem intimidating, but this insalata di mare recipe shows how surprisingly easy it can be.
Ingredients
3 pounds sliced calamari tubes and tentacles
6–7 pounds cooked and sliced octopus
2 pounds extra colossal shrimp, unpeeled
1 29-oz can scungili
2 pounds fresh sea scallops, dry
1 head of celery, chopped into ½-inch pieces (including fronds)
Juice of 10 lemons (about 1 cup)
2 cups extra-virgin olive oil
1 Tbsp. fresh Calabrian chili (or red chili flakes)
1 bunch finely chopped parsley (about 1 cup)
4 cloves garlic, gently smashed
3 Tbsp. sea salt
1 Tbsp. white pepper
Directions
- Poach shrimp, calamari, and scallops separately for 7–8 minutes in salted boiling water.
- Mix all seafood in a bowl with all ingredients.
- Taste for seasoning and adjust; remove garlic before serving.
- Serve chilled.
