INSALATA DI MARE DI PORTONOVO

Prep: 40 min | Cooking Time: 25 min | Serve: 4

|

A refined seafood salad with vegetables, Chardonnay vinaigrette, and a lemon-Parmesan finish. Light, aromatic, and full of coastal energy — just like Portonovo.

Ingredients

Baby octopus – 200 g

Calamari – 100 g

Prawns (U16) – 4

Cuttlefish – 100 g

Mussels – 80 g

Fennel, shaved – 40 g

Green beans – 60 g

Shallot, thinly sliced – 30 g

Celery – 60 g

Carrots, julienne – 60 g

Parmesan, finely grated – 20 g

Lemon zest – 6 g

Chardonnay vinaigrette – 80 ml

Caperberries, halved – 20 g

Kalamata olives, halved – 20 g

Flat-leaf parsley leaves – 6 g

Method

1. Prepare the Seafood

   • Octopus: Confit gently until tender, then slice on the bias.

   • Calamari: Cut into rings and halve the head. Poach in a light stock (water, salt, lemon, parsley stalks).

   • Cuttlefish: Score in a diamond pattern and pan-sear until lightly golden.

   • Prawns: Halve lengthwise and poach briefly in the same stock.

   • Mussels: Steam until they open, remove from shells, and set aside.

2. Blanch & Refresh

   • Green beans: Cut into thirds, blanch in salted water, then transfer to an ice bath.

   • Celery: Slice at an angle and keep in ice water for crunch.

3. Vegetable Prep

   • Julienne the carrots finely.

   • Shave fennel thinly.

   • Slice shallot very finely.

4. Finish

   • Mix the Parmesan with lemon zest.

   • In a mixing bowl, gently toss all ingredients with the Chardonnay vinaigrette.

   • Garnish with parsley leaves and sprinkle the lemon-Parmesan mixture on top just before serving.