Verdura Mista Recipes
FRITTO MISTO
Provided by Joseph W. DiPerri
Categories Fish Appetizer Cocktail Party Dinner Seafood Scallop Shrimp Squid Deep-Fry Party Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- In large shallow skillet over moderately high heat, heat 3 inches of oil until thermometer registers 350°F.
- Transfer flour to large plate. Sprinkle all seafood liberally with salt and pepper. Working in batches and returning oil to 350°F between batches, dredge seafood in flour, shaking to remove excess, and fry until golden and cooked through, about 20 seconds per side for whole fish and shrimp, 15 seconds per side for scallops and calamari. Using slotted spoon, remove as done and drain on paper towel-lined plate.
- Garnish with lemon wedges and serve immediately with tartar sauce.
VERDURA MISTA
This traditional Italian grilled vegetable salad is perfect for summertime!
Provided by Jamie Oliver
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ¿ you will now be able to remove their skins quite easily.
- Mix all of the dressing ingredients together and season.
- Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ¿ this should not be served from the fridge, but at room temperature ¿ lovely!
VERDURA MISTA
Provided by Jamie Oliver
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ? you will now be able to remove their skins quite easily.
- Mix all of the dressing ingredients together and season. Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ? this should not be served from the fridge, but at room temperature ? lovely!
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