This salad is typical of the delicious Venetian cooking Antonio Tommasi and Jean-Louis De Mori serve at Ca' Brea.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roast red and yellow peppers over a gas flame or under a broiler until blackened. Place in a paper bag to cool. Peel and seed peppers, and cut into strips. Set aside until ready to use.

    Advertisement
  • Poach seafood separately in simmering salted water. Cook mussels and clams until shells open, 5 to 7 minutes. Cook scallops, shrimp, and calamari until opaque, 5 to 7 minutes. Discard any unopened mussels and clams. Drain all the seafood and let cool; set aside until ready to use.

  • In a small bowl, whisk together oil, lemon juice, garlic, red-pepper flakes, and salt and pepper to taste.

  • In a large serving bowl, combine cooled seafood (keep mussels and clams in their shells), pepper strips, artichoke hearts, olives, and basil. Pour dressing over salad; mix to coat thoroughly. Serve immediately.

Reviews