Grano-Seafood Salad (Grano di Mare)

Sunnyland Mills

Don't be fooled by the name of this dish - it may read "salad" but it's a full meal! Combining soft and chewy whole white weat with cockles, mussels, scallops, and tender fish like salmon and sea bass, this is a perfect seafood plate when you want a little of everything and simply can't choose.

ingredients

Instructions

For the Grano:

1. Cook the onion in the olive oil until translucent, about 5 minutes.

2. Add the Grano and 12 cups (about 3 liters) water, salted as you would for pasta. Bring to a boil, then reduce heat to medium.

3. Simmer, stirring frequently, until Grano is tender but still chewy, about 30-35 minutes. Drain well.

For the Salad:

1. Soak the cockles in water to cover with 1 tablespoon of salt for 30 minutes; drain and rinse.

2. Heat 2 tablespoons of the olive oil; add the mussels, cockles, and 1/2 cup (120 ml) of the wine; simmer until the shellfish open and then shell half into a bowl.

3. Bring a pot of water to a boil. Add salt, the sliced lemon, and the remaining wine.

4. Poach the sea bass, scallops, salmon, and tuna for 4 minutes; remove with a slotted spoon; add to the clams and mussels.

5. Stir in the Grano, string beans, parsley, lemon juice, remaining olive oil, salt, and pepper. Serve over the frisée on a platter.


Adapted from recipe in La Cucina Italiana, February 29, 2000. Courtesy of Sunnyland Mills.

makes: 6 servings

serving size: