Grano-Seafood Salad (Grano di Mare)
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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
1 purple onion, minced
2 tablespoons extra virgin olive oil
1 1/2 cups Grano or Pearled Soft White Wheat (ND)
salt
For the Salad
15 cockles, scrubbed
salt and pepper
1 cup plus 2 tablespoons extra virgin olive oil
10 mussels, scrubbed
1 cup white wine
1 lemon, sliced
1/2 pound skinless and boneless sea bass, cut into 1" cubes
1/2 pound scallops, cut into 1" cubes
1/2 pound skinless and boneless salmon, cut into 1" cubes
1/2 pound skinless and boneless tuna, cut into 1" cubes
1 pound baby string beans, cooked
2 tablespoons chopped Italian parsley
juice of 2 lemons
4 cups frisee salad
Instructions
MAKE THE GRANO: Cook the onion in the olive oil until translucent, about 5 minutes. Add the Grano and 12 cups water, salted as you would for pasta. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until Grano is tender but still chewy, about 30-35 minutes. Drain well..
MAKE THE SALAD: Soak the cockles in water to cover with 1 tablespoon of salt for 30 minutes; drain and rinse. Heat 2 tablespoons of the olive oil; add the mussels, cockles, and ð cup of the wine; simmer until the shellfish open and then shell half into a bowl.
Bring a pot of water to a boil. Add salt, the sliced lemon, and the remaining wine. Poach the sea bass, scallops, salmon, and tuna for 4 minutes; remove with a slotted spoon; add to the clams and mussels. 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:
