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https://www.raiplay.it/programmi/esem... - The Improtas prepare a seafood appetizer. First, they boil the octopus for 15 minutes in water flavored with bay leaves and peppercorns, then let it cool. They also blanch the celery and julienned carrots in salted water and then transfer them to ice water. After cleaning and opening the squid like a book, they brown them in a pan with thyme and salt. Similarly, after cleaning and cutting the prawns on the back, they brown them in a pan with oil and thyme. In two different pans, they open the mussels and clams with oil, water and parsley stalks and then shell them. At this point, they transfer the chopped octopus to a bowl with the mussels, clams, squid and prawns. They season everything with an emulsion of lemon, oil and salt. Serve the salad with lamb's lettuce, radishes, grapefruit cut into pieces and julienne vegetables. Ingredients: 1 octopus 2 calamari 10 prawns 200 g clams 250 g mussels 2 carrots 2 celery stalks 5 radishes 1 lemon 1 grapefruit parsley lamb's lettuce bay leaves thyme salt and peppercorns extra virgin olive oil