Molini Pivetti > NIC chefs recipes > Friscus with seafood salad

Friscus with seafood salad

FRISCUS WITH SEAFOOD SALAD

INGREDIENTS

FOR THE FRISELLE

250g GRAN RISERVA GRIGIA flour
150 ml water
5g brewer’s yeast
3g sugar
3g fine salt
5g extra virgin olive oil

FOR THE SEAFOOD SALAD

1 clove of garlic
Extra virgin olive oil
1 parsley stalk
2 mussels
2 clams
1 kg octopus
1 bay leaf
50g squid

FOR THE TOMATO AND LEMON DRESSING

100g seed oil
50g extra virgin olive oil
5g mustard
1 lemon
50g cherry tomatoes
Salt
Pepper

FOR THE SWEET AND SOUR VEGETABLES

1 carrot
1 cucumber
1 l vinegar
100 g sugar
100 ml water
10 g salt
Parsley leaves
Sprouts for decoration

 

PROCEDURE

  • Dissolve the brewer’s yeast in the warm water with the sugar, stirring.
  • Place the flour in a planetary mixer and pour in the yeast, starting to knead. Let it rest for 20 minutes.
  • Pour the oil and salt into the dough and continue to knead for at least 20 minutes.
  • Take the dough and manipulate it lightly with your hands to give it strength.
  • Place the dough in a bowl, covered with cling film, to rise until doubled in size. This will take at least 1½ hours.
  • Once it has risen, transfer the dough to a lightly floured pastry board, knead it into a loaf and cut it into 8 equal pieces. Cut each piece into strings about 2 cm in diameter and join them together to make doughnuts.
  • Place the doughnuts on a baking tray lined with greaseproof paper, spacing them out, and leave them to rise in a warm place until they have almost doubled in volume.
  • Once doubled in volume, place the doughnuts in a preheated oven at 200 degrees for about 10 minutes: they should become slightly golden.
  • Allow to cool, and then divide each doughnut in half to form the friselle.
  • Place in a preheated oven at 170 degrees for about 30-40 minutes, or until they are crisp, golden and crunchy.
  • For less crumbly and more compact friselle, simply do not use oil in the dough.
  • Finally, crumble the frisa into a fine weave to make a frisa couscous.

FOR THE SEAFOOD SALAD

  • In a frying pan, sauté the poached garlic and 1 stalk of parsley in a little extra virgin olive oil. Add the mussels and clams, cover with a lid and cook for 1 minute.
  • Immerse the octopus in a pot of cold water flavoured with a bay leaf. Cook for about 1 hour, and then turn off the flame and leave to rest for about 3 hours in its own water.
  • Cook the squid in boiling water for about 4/5 minutes.

FOR THE TOMATO AND LEMON DRESSING

  • Puree the lemon juice, mustard, seed oil, extra virgin olive oil, and salt, pepper and date tomatoes in a blender. Pass through a sieve to remove seeds and skin and use it to season the “friscus”.

FOR SWEET AND SOUR VEGETABLES

  • Put the vinegar, water, salt and sugar in a pot and bring to the boil. Add the vegetables cut into small pieces and leave to cook. It is important that the vegetables cool down in the water, so turn off the flame a few minutes before the cooking is complete.

Complete the dish by dressing the seafood salad with parsley and tomato dressing and decorating with the sprouts.


Nazionale Italiana Cuochi (NIC) - RECIPES

Contacts

Contact us for more information

Via Renazzo, 67 - 44045 Renazzo (Fe)

+39 051 900003 - Fax +39 051 909210

Email: info@pivetti.it

Pivetti PEC (certified email): molinipivettispa@cgn.legalmail.it

Subscribe to our Newsletter

To receive our updates