flat-leaf parsley, basil, or oregano
1. Put the potatoes in a large pot and add enough lightly salted water to cover by 1 inch. Cover tightly and bring to a boil over high heat. Uncover and reduce the heat to medium-low. Cook at a low boil until the potatoes are tender when pierced with the tip of a sharp knife, about 20 minutes. Drain and rinse the potatoes under cold running water. Let stand for about 10 minutes, or until easy to handle.
2. Cut up the warm potatoes into bite-size pieces and transfer to a large bowl. Whisk the vinegar, salt, and pepper together in a medium bowl. Gradually whisk in the oil to make a dressing. Gently stir the dressing into the potatoes, trying not to break up the potatoes. Stir in the red onion, celery, and parsley. Let cool. Cover and refrigerate for at least 2 hours or up to 2 days.
3. When ready to serve, taste the salad and reseason with vinegar, oil, salt, and pepper. Serve chilled or at room temperature.
Â
Mamaâs Frutti di Mare Seafood Salad
Makes 12 servings
This is traditionally one of the fish dishes that we serve on Christmas Eve, but itâs such a great summer recipe that my mom has started to make it at our Shore house. Every time she does, everyone goes nuts and asks for the recipe. So here it is! It makes a lot, but it keeps well. I love octopus, but you can substitute with scallops or more shrimp if you like. Leave plenty of time to cook the octopus and scungilli because you can never really tell how long it will take (allow at least 1½ hours for each, but donât be surprised it they take an hour more), and itâs best to make them at the same time in separate pots. Because of the time factor, take my advice and make this the day before serving so you arenât rushed and the salad can marinate. My mom doesnât, but feel free to add freshly ground black pepper or red pepper flakes for an extra kick.
Special Equipment: Corks from 2 wine bottles
1 (3-pound) fresh or thawed frozen octopus
2 pounds fresh or thawed frozen scungilli, cleaned
Salt
2 pounds (31 to 36 count) medium shrimp, peeled and deveined
½ cup fresh lemon juice, plus more for serving
3 garlic cloves, minced
1 cup extra-virgin olive oil
2 large carrots, shredded
4 large celery ribs, thinly sliced
3 tablespoons finely chopped fresh flat-leaf parsley
1. Clean the octopus by finding the beak in the center of its body and cutting it off with a sharp knife. Put the octopus in a large pot and add enough salted water to cover by 1 inch. Add a wine cork, cover, and bring to a boil over high heat. Reduce the heat to medium-low and uncover. Cook at a steady simmer until the octopus is tender when pierced with the tip of a sharp knife and the suction cups are easily removed, 1½ to 2½ hours. Remove from the heat and let stand in the cooking liquid until completely cooled, about 3 hours. Drain and rinse under cold running water, rubbing off the skin and suction cups. Cut into bite-size pieces.
2. Meanwhile, put the scungilli in a large saucepan and add enough salted water to cover by 1 inch. Add a wine cork, cover, and bring to a boil over high heat. Reduce the heat to medium-low and cover. Cook at a steady simmer until the scungilli is tender when pierced withthe tip of a sharp knife, 1½ to 2½ hours. Drain and rinse under cold running water. Let cool. Cut each piece of scungilli on a slight diagonal into thin slices, then into ¼-inch-wide strips.
3. Bring a large saucepan of salted water to a boil over high heat. Add the shrimp and cook just until they turn opaque and firm, 2 to 3 minutes. Drain and rinse under cold running water.
4. Whisk the lemon juice and garlic together in a large bowl. Gradually whisk in the oil. Add the octopus, scungilli, shrimp, carrots, celery, and parsley. Mix well and season with salt. Cover and refrigerate until chilled, at least 4 hours or up to 3 days. Stir well and reseason with salt and lemon juice before serving
1. Put the potatoes in a large pot and add enough lightly salted water to cover by 1 inch. Cover tightly and bring to a boil over high heat. Uncover and reduce the heat to medium-low. Cook at a low boil until the potatoes are tender when pierced with the tip of a sharp knife, about 20 minutes. Drain and rinse the potatoes under cold running water. Let stand for about 10 minutes, or until easy to handle.
2. Cut up the warm potatoes into bite-size pieces and transfer to a large bowl. Whisk the vinegar, salt, and pepper together in a medium bowl. Gradually whisk in the oil to make a dressing. Gently stir the dressing into the potatoes, trying not to break up the potatoes. Stir in the red onion, celery, and parsley. Let cool. Cover and refrigerate for at least 2 hours or up to 2 days.
3. When ready to serve, taste the salad and reseason with vinegar, oil, salt, and pepper. Serve chilled or at room temperature.
Â
Mamaâs Frutti di Mare Seafood Salad
Makes 12 servings
This is traditionally one of the fish dishes that we serve on Christmas Eve, but itâs such a great summer recipe that my mom has started to make it at our Shore house. Every time she does, everyone goes nuts and asks for the recipe. So here it is! It makes a lot, but it keeps well. I love octopus, but you can substitute with scallops or more shrimp if you like. Leave plenty of time to cook the octopus and scungilli because you can never really tell how long it will take (allow at least 1½ hours for each, but donât be surprised it they take an hour more), and itâs best to make them at the same time in separate pots. Because of the time factor, take my advice and make this the day before serving so you arenât rushed and the salad can marinate. My mom doesnât, but feel free to add freshly ground black pepper or red pepper flakes for an extra kick.
Special Equipment: Corks from 2 wine bottles
1 (3-pound) fresh or thawed frozen octopus
2 pounds fresh or thawed frozen scungilli, cleaned
Salt
2 pounds (31 to 36 count) medium shrimp, peeled and deveined
½ cup fresh lemon juice, plus more for serving
3 garlic cloves, minced
1 cup extra-virgin olive oil
2 large carrots, shredded
4 large celery ribs, thinly sliced
3 tablespoons finely chopped fresh flat-leaf parsley
1. Clean the octopus by finding the beak in the center of its body and cutting it off with a sharp knife. Put the octopus in a large pot and add enough salted water to cover by 1 inch. Add a wine cork, cover, and bring to a boil over high heat. Reduce the heat to medium-low and uncover. Cook at a steady simmer until the octopus is tender when pierced with the tip of a sharp knife and the suction cups are easily removed, 1½ to 2½ hours. Remove from the heat and let stand in the cooking liquid until completely cooled, about 3 hours. Drain and rinse under cold running water, rubbing off the skin and suction cups. Cut into bite-size pieces.
2. Meanwhile, put the scungilli in a large saucepan and add enough salted water to cover by 1 inch. Add a wine cork, cover, and bring to a boil over high heat. Reduce the heat to medium-low and cover. Cook at a steady simmer until the scungilli is tender when pierced withthe tip of a sharp knife, 1½ to 2½ hours. Drain and rinse under cold running water. Let cool. Cut each piece of scungilli on a slight diagonal into thin slices, then into ¼-inch-wide strips.
3. Bring a large saucepan of salted water to a boil over high heat. Add the shrimp and cook just until they turn opaque and firm, 2 to 3 minutes. Drain and rinse under cold running water.
4. Whisk the lemon juice and garlic together in a large bowl. Gradually whisk in the oil. Add the octopus, scungilli, shrimp, carrots, celery, and parsley. Mix well and season with salt. Cover and refrigerate until chilled, at least 4 hours or up to 3 days. Stir well and reseason with salt and lemon juice before serving
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