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Warm seafood salad with zucchini stew with garlic, oil and basil

For water flavored for cooking seafood salad
100 gr. Dulse seaweed Lemon zest
1 glass white wine 5 gr. Peppercorns
1 bay leaf 1 tuft of basil
1 tuft of parsley
 
For seafood salad
1 squid

1 cuttlefish
2 red shrimps 2 scampi
2 Mazzancolle (shrimps) 4 mussels
4 clams extra virgin olive oil

2 octopus tentacles basil
garlic Origan


For the zucchini stew
4 green zucchini

1 small garlic clove, finely chopped.
1 Tuft of Basil  Extra virgin olive oil
Vegetable broth
Recommended cooking tools

VapSì Ø 24cm
Bamboo Cutting Board
Paring Knife
Chef Knife
Santoku Knife
Ladle


Method
  1. For seafood salad

    Place the water in the base of the VapSì multipurpose and flavor it with the ingredients listed in the recipe. After cleaning all the fish listed in the recipe, place it on the perforated grill of the VapSì to steam it using the previously prepared flavored water.

    After cooking is finished, let everything cool in a large bowl then add the fish and season with oil, salt, pepper, basil, thyme and oregano.

  2. For the damp of zucchini

    Using the base of the multipurpose VapSì, place a drizzle of extra-virgin olive oil roll the garlic over high heat, then add the zucchini cut into diamond shapes, a few basil leaves and add a ladleful of broth and cover with the lid.

    Let stew slowly until the zucchini is cooked, the mixture should be moist and not too dry. 

    Season with salt and pepper.


Presentation

Place the zucchini stew at the base of the plate, finish with the seafood salad and a tuft of fresh basil.

*The images belong to the legitimate owners

Carello

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