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Insalata di Mare with Sea Urchins & Bottarga Dressing
Ingredients:
- 1/2 lb. each of cleaned squid, baby octopus, scallops, and shrimp
- 8 oz. mussels
- 1/2 glass dry white wine
- 8 tbs. Extra virgin olive oil (full bodied and well balanced)
- oz of sea urchin meat
- 1 Teaspoon of grated bottarga di muggine
- 2 oz. parsley, chopped
- 3 clove garlic
- 2 lemons squeezed
- salt
- pepper
Directions:
- Clean, poach and dice all the fish.
- Steam the mussels in 2 tbs. olive oil, 1 clove garlic and the white wine until they open up. Shell and mix with the rest of the fish and refrigerate.
- Prepare a mixture with parsley and garlic and set aside.
- Prepare the dressing making an emulsion with the fresh sea urchin and the bottarga with 6 tbs. olive oil and the juice of the lemon, add salt and pepper to taste and set aside.
- Mix the dressing with the fish and toss well, top with a generous sprinkling of the parsley and garlic mixture and serve
