Rice with Seafood Salad (Riso in Insalata Alla Marinara)
Instructions
Carefully wash the clams and mussels, put them in two different pans, do not add any condiment, put on the fire and let them open.
Remove clams from shells.
Cook the baby octopus in salty water for about ten minutes and when I cooled cut them in half.
Boil the rice in salted water, drain, put the salmon under cold water, put it in a salad bowl and Add clams, mussels and baby squid.
Prepare the sauce: finely ground egg yolks, pour flush about three tablespoons of olive oil for preparing mayonnaise and, when the sauce has become consistent enough, add a little lemon juice and a pinch of salt.
Distribute the rice and keep in a cool place before serving.
Accompanying wines: Pinot Bianco DOC Collio, Riviera Ligure Di Ponente Vermentino, Castel Del Monte DOC Chardonnay DOC.
Ingredients and dosing for 4 persons
- 250 g of rice
- 500 g of clams
- 500 g of mussels
- 300 g of moscardini
- 2 hard-boiled egg yolks
- 3 tablespoons of olive oil
- Lemon juice
- 1 pinch of salt