Insalata di Calamari e Polpo (Warm Seafood Salad) (Mario Batali) |
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Prep Time: 45 Minutes Cook Time: 12 Minutes |
Ready In: 57 Minutes Servings: 4 |
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Ingredients:
18 baby octopus, boiled 45 minutes with a cork and cooled |
8 small squid, peeled and cleaned, whole |
2 scallions, thinly sliced |
4 tablespoons red wine vinegar |
1/2 cup extra-virgin olive oil |
1 tablespoon hot red pepper, fresh, thinly sliced |
1 bunch mint, leaves removed to yield 1/4 cup whole leaves |
salt and pepper |
2 cups wild bitter greens, washed and spun dry |
2 lemons, cut into wedges |
Directions:
1. Bring 2 quarts of water to a boil and add 1 teaspoon salt and 1 tablespoon red wine vinegar. Add the octopus and boil 1 minute. Add the squid and cook until it is just translucent, about 1 minute. Drain and place in a warmed bowl. Add the scallions, vinegar, olive oil, peppers, salt and pepper and mint and toss to coat. Add the greens, toss again and serve warm with the lemon wedges.
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