Antipasto di mare (2)
Instructions
Boil the cod for 30 minutes in salted water (and I do it for the shrimp and baby squid), remove the bones and tranciatelo regular pieces; seasoned with olive oil.
Sprinkle some chopped parsley on top, decorate with lemon slices in half.
Using an hors d'oeuvre to magazines (at least six), place the cod in one of them.
The second magazine placed the sardines in olive oil, decorated with fillets of peppers and gherkins.
In the third place the magazine made formerly boil and baby squid confit with olive oil, garlic, and basil.
In the fourth put the magazine canned tuna, along with some anchovy fillet and black olives.
The fifth accommodated the mussels, which you did open in pan with dry white wine, and decorated with mayonnaise and some boiled egg washer.
In the sixth compartment arrange the shrimp, peeled, boiled and dressed with olive oil, lemon, salt and pepper.
Served cold.
Ingredients and dosing for 4 persons
- 1 cod of 300 g
- Chopped parsley
- Some of capers
- 2 slices of lemon
- 200 g of shrimp
- 2 moscardini (small polyps)
- 24 mussels
- 1/2 cup of mayonnaise
- 1/2 cup of dry white wine
- == 1 hard-boiled egg
- 10 cl of olive oil
- Some leaves of basil
- 1 clove of garlic
- 1 box of sardines in olive oil
- 2 gherkins
- Some threads of pickled pepper
- 1 box of tuna in olive oil
- 1 handful of black olives
- Some of anchovy fillets
- Salt
- Pepper