Italian Seafood Salad

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

Waiting for our aerobics class to begin, several of us were standing
around in our leotards chatting about fitness and diets. One woman said
that her brother-in-law had quit smoking, gone on a diet and lost weight
all at the same time.

Thinking to myself that no human being could possibly do this without
acquiring at least one other undesirable habit for compensation, I
jokingly asked her, "What did he start doing instead of these things?"

After a slight pause, she smiled and said, "Well, my sister is pregnant now."

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             TODAY'S RECIPE
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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.

Italian 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.
Received on Sun Oct 12 20:18:45 2008