Italian Seafood Salad with Pesto, Potatoes & Green Beans

Name: Italian Seafood Salad with Pesto, Potatoes & Green Beans
Yield: Serves 6
Cuisine: Australian
Ingredients: 3 small cuttlefish, cleaned and tentacles reserved; 3 loligo squid, cleaned and tentacles reserved; southern calamari; 3 tablespoons extra virgin olive oil; salt flakes and freshly ground black pepper, to taste; 1 anchovy fillet in oil (see Chefs’ ingredients), drained; salt flakes, to taste; 4 x 75-100 g baby octopus, cleaned; 6 scampi, halved and deveined; 1 large clove garlic, peeled; 2 bunches basil, small leaves only, picked; 400 g green (raw) prawns, peeled, deveined and tails intact; 1 tablespoon pine nuts; 100 g green beans, topped, tailed and cut into fine matchsticks; 2 large waxy potatoes, peeled and thinly sliced; 1 tablespoon pine nuts, chopped; 1 clove garlic, peeled and halved; juice of 1 lemon, strained; 75 ml extra virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Insalata di mare (seafood salad) is a very popular antipasto in Italy. This one, which reminds Lucio Galletto of his childhood in a restaurant family on the Ligurian coast, is vibrant with the region’s best-known condiment, pesto. Meaning ‘pound’ in Italian, pesto was traditionally made by pounding small basil leaves with pine nuts, cheese and Liguria’s mild olive oil; the resulting paste, which could be stored for months, added a splash of summer to soups, pastas and salads during t

Ingredients

Method

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Part of

Shell Fish

Choosing, Storing & Cooking Cephalopods

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