Insalata di Calamari e Cuori di Sedano Recipe
Calamari salad is always on the antipasti menu in Italy. It brings the freshness of the sea, combined with fresh raw vegetables, the deep rich flavor of extra virgin olive oil and the tartness of fresh lemons.
Ingredients
- 1 1/2 lbs of fresh calamari
- 1/4 cup of celery, chopped
- 6 tablespoons of extra virgin olive oil
- 2 tablespoons of fresh lemon juice
- Parsley, chopped as desired
- Salt & pepper to taste
Directions
- Clean the calamari by removing the inner sack and spine. Pull the tentacles out and remove the beak behind the eye.
- Cut the calamari tubes in 1â sections and boil the calamari in salted water for 2 minutes. Remove them and put them in a bowl of cold water to stop the cooking. Take them out of the water and dry them with paper towels.
- Add the chopped celery, fresh juice of one lemon, chopped parsley and extra virgin olive oil. Sprinkle salt and a few grinds of black pepper and serve cold or at room temperature.
- My version is to add boiled cubed potatoes, white cannellini beans or chickpeas and either celery or fennel. Quartered lemons and fresh chopped parsley adds color and flavor.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 815g | |
| Calories 1354 | |
| Calories from Fat 801 | 59% |
| Total Fat 90.44g | 113% |
| Saturated Fat 13.65g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 1585mg | 528% |
| Sodium 320mg | 13% |
| Potassium 1776mg | 51% |
| Total Carbs 24.32g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.15g | 1% |
| Protein 106.3g | 170% |
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Reviews
March 18, 2010
mmmm yes, as a true Italian I love my calamari. this looks so cooling, it's an unbelievable 91 degrees here today
