Executive Chef Union
Co-author The Union Square
Cafe Cookbook, New York, N.Y.
My maternal grandmother was from a small
town not farm from Naples. She brought with her the tradition
of fish-only Christmas Eve dinners. This recipe is derived from
my memories of the many wonderful and exciting meals my grandma
Emilia would lovingly prepare.
Warm Seafood and White Bean Salad
- 4 cups frisee, cored, cleaned, dried and
torn into pieces
- 1/4 cup extra-virgin olive oil, plus 1 tablespoon
- 2 teaspoons minced garlic
- 12 small mussels, beards removed and scrubbed
- 1/2 pound calamari, cleaned and sliced into
- 1/4-inch rings
- 8 medium shrimp (1/4 pound), shelled, deveined
- 1 1/2 cups cooked cannellini or Great Northern beans
- 1/4 cup bean cooking liquid
- 1 tablespoon each minced tarragon, chives,
- parsley and chervil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh lemon juice
1. Arrange the frisee on a serving platter
or in a large salad bowl. Set aside.
2. Heat 1/4 cup olive oil and the garlic
in a 10-inch skillet over moderate heat for 1 minute. Do not
brown the garlic. Add the mussels and cook until they open, 3-4
3. Add the sliced calamari and shrimp.
Cook over high heat, stirring, until the seafood is firm but not
tough, about 2 minutes. Add the cooked beans and the bean cooking
liquid. Bring to a boil, stir in the herbs and season with salt,
pepper and lemon juice.
4. Spoon the warm seafood and beans atop
the frisee. Drizzle with 1 tablespoon extra-virgin olive oil and serve immediately.
NEW YEAR'S RESOLUTION
To be as energetic and consistent in letting
people know they've done something excellent as I am in correcting
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