Verdura Mista Recipes

FRITTO MISTO

Fritto Misto image

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

Ingredients

About 6 cups vegetable or canola oil for frying
2 cups all-purpose flour
18 fresh smelts or 16 fresh sardines, cleaned, heads removed
1 pound medium shrimp, peeled, deveined, and butterflied
1 pound sea scallops
1 pound fresh small squid, cleaned, bodies sliced into thin rings, tentacles reserved
Salt and freshly ground black pepper
3 lemons, cut into wedges
Italian Tartar Sauce

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

Verdura Mista image

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

Ingredients

2 aubergines (eggplant), sliced into rounds
2 heads fennel, sliced
3 courgettes (zucchini), sliced lengthways
1 bunch of asparagus
4 yellow patty pan squash
4 green patty pan squash
2 red peppers, charred and skins removed
2 orange peppers, charred and skins removed
Extra-virgin olive oil
Sea salt and freshly ground black pepper
White wine vinegar
1 handful chopped basil leaves
1 clove garlic, finely sliced
1 handful fennel tops

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

Verdura Mista image

Provided by Jamie Oliver

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

2 aubergines (eggplants), sliced into rounds
2 heads fennel, sliced
3 courgettes (zucchini), sliced lengthways
1 bunch of asparagus
4 yellow patty pan squash
4 green patty pan squash
2 red peppers, charred and skins removed
2 orange peppers, charred and skins removed
Extra-virgin olive oil
Sea salt and freshly ground black pepper
White wine vinegar
1 handful chopped basil leaves
1 clove garlic, finely sliced
1 handful fennel tops

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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