Mario Batali: Insalata Di Mare (Seafood Salad with Chickpeas and Olive Pesto)

Seafood Salad with Chickpeas and Olive Pesto
(Insalata Di Mare)
Mario Batali (Babbo, Del Posto, Osteria Mozza)

Seafood Salad with Chickpeas and Olive Pesto
(Insalata Di Mare)
Mario Batali (Babbo, Del Posto, Osteria Mozza)

Read the transcript of this video
We're going to take mussels, we're going to take shrimp, we're going to take calamari and we're going to take baby octopus. You could just as easily choose anything else, what's more significant if you went to the store and you saw that they had langoustines that were better looking than their shrimp, I'll have the langoustine. I want you to understand the technique is really in what we're doing and it's not so much this super creative thing. It's understanding the simplicity of allowing these ingredients to sing. What I like to do when I cook shrimp As I put a little acidity in there like that, just a little oil. A pinch of salt, so I'm gonna drop like five or six in. Here I have Prince Edward Island mussels. You can get them from anywhere. Whatever you're gonna get beautiful, fresh mussels, just make sure they smell like the sea. I'm gonna take a little extra virgin olive oil I'm gonna put a couple of pieces of garlic in there and then I'm gonna throw the mussels in immediately. Then I'm gonna take some white wine and I'm gonna drop it in. And we're effectively going to steam them. I like to use the wine that I like to start drinking with. That's the way I look at it. It's never leftover wine, it's the first wine of the day. Calamari, love them. I don't cut them into tiny pieces, but I don't cut them into really big pieces either. I also have here these baby octopus. And I'm gonna cut them across, straight across the center, because inside them is a tiny little beak. That little thing right there, you see it? You just pull it out. Then I take chi-chi beans Now some crunch. So, I'm gonna take some chives because any member of the lily family. I'm happy to patriciate with. Then, I'm gonna take some blood orange segments. Any citrus or any thing with the delicious skin on it that I like. I always like to make sure that I extract a little bit with this little raspy thing because the zest has the intensified flavor of the fruit. And none of the flavor of the pit. I like to toss it gently like so, and then I lay down a couple of base points and you pile it up like that. We just put a little stuff on there, a little freshly cracked black pepper, and there you have it ladies and gentlemen, seafood salad [UNKNOWN] style. [APPLAUSE]
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Mario Batali: Insalata Di Mare (Seafood Salad with Chickpeas and Olive Pesto)


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