Seafood Salad & Stuffed Onions

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's a good one from Anna Welander in Uppsala, Sweden:

Years ago when my son was about 10, he was giving me a hard time about
not doing some chores and I was getting pretty annoyed. So I said to
him, "Do I have to give you an ultimatum?" He looks at me strangely and
said, "An old tomato?"

__________________________________________________

            TODAY'S RECIPES
__________________________________________________

This dish, or ones very similar to it, is found in nearly every eating
establishment in Italy. The secret to tender, flavorful seafood is to
avoid overcooking it, and this method guarantees excellent results.
Fortunately, frozen squid that has already been cleaned is available
almost everywhere so you don't have to do this rather unpleasant
kitchen chore yourself.

Seafood Salad (Insalata di Mare)

4 cups (1 L) water
1 Tbs (15 ml) salt
3 Tbs (45 ml) red wine vinegar
1/2 lb (225 g) shrimp, peeled, deveined, and halved lengthwise
1/2 lb (225 g) squid, cleaned and cut into 1/2-inch (2 cm) pieces
1/2 lb (225 g) sea scallops, halved horizontally
1 tomato, cut into thin wedges
1 15-oz (425 g) can cannellini beans, drained
1 Tbs (15 ml) chopped fresh herb such as parsley, marjoram, or basil
3 Tbs (45 ml) extra-virgin olive oil

Place the water, salt, and 1 tablespoon (15 ml) of the vinegar in
a medium saucepan and bring to a boil over high heat. Add the
shrimp and remove 1 minute after the water has returned to a
boil. Remove the shrimp with a slotted spoon and rinse under
cold water to stop the cooking. Repeat this process using the
same water with the squid and scallops. Combine the cooked
seafood with the remaining vinegar, tomato, cannellini, fresh
herbs, olive oil, and salt to taste in a mixing bowl and toss gently
to combine. Serve at room temperature. Serves 4 to 6.

**************************************************************

These onions can be served as an antipasto as in this week's
menu, but they can also be served as a side dish or as part of
an elegant buffet.

Stuffed Onions (Cipolle Ripiene)

2-3 large onions, ends trimmed, peeled, and halved horizontally
Salt to taste
2 slices white bread, crusts removed
2 Tbs (30 ml) milk
1 Tbs (15 ml) capers, finely chopped
2-3 anchovy fillets, finely chopped
1 egg, beaten
2-3 Tbs (30 ml) extra-virgin olive oil

Place the onions cut side up on a baking sheet and sprinkle with salt.
Bake in a 375F (190C) oven until the onions are tender, 30 to 40
minutes. While the onions are cooling, soak the bread in the milk in a
small bowl. Mash the bread with a fork to make a smooth paste and stir
in the egg, capers, and anchovies. When the onions are cool enough to
handle, scoop out the centers of the onions leaving hollow shells of 2
or 3 layers. Chop the scooped out onion finely and stir into the bread
mixture. Spoon the mixture into the hollowed onions and drizzle with
olive oil. Return to the oven and bake until golden brown, about 15
minutes. Serves 4 to 6.
Received on Mon Jan 15 06:15:58 2007