Driving on the road from Positano to Salerno, also known as the Amalfi Coast, you will witness some of the most divine scenery imaginable. Along this windy coastline, steep rocky slopes rush down to the sea, and tiny villages with colorful houses packed closely together cling to the rugged cliffs. In Campania’s heartland, both farm life and cooking are a testimony to the fertility of the land. Over two thousand years ago, the Romans had already planted pears, apples, cherry trees, almond, figs melons, pomegranates, quince, chestnuts, and vegetables of all kinds to mention spelled, millet, barley, wheat, and olive trees. Grapes already thrived on the sun-kissed volcanic soil at the foot of Mount Vesuvius.
Through the centuries, many more food staples have developed in the region. Water buffalos appeared, providing the creamy milk suited for the mozzarella we all crave. From the New World, the tomato began its journey into the Italian household. Making pasta developed and expanded within the territory, turning Naples into the most critical production location in the 18th century.
As autumn approaches, this dish offers a refreshing variable as an appetizer or light lunch. Select the freshest seafood from your preferred fishmonger or local market. Handle with care, and keep in mind that seafood cooks relatively fast. Poaching can be the better way of cooking seafood if you desire to have moist and lasting flavors. Fresh herbs and minimum spice are fundamental. When cooking seafood, the taste of the sea has to be your ultimate objective.
Seafood Salad Amalfitano
Ingredients for four
16 mussels scrubbed, beard removed
16 clams
Salt to taste
¼ pound octopus, cut into 1-inch pieces
¼ pound squid, bodies cut into rings, tentacles halved
1/3 cup extra virgin olive oil
Two garlic cloves minced
16 shrimp, shelled and deveined
Juice of 1 lemon
Freshly ground black pepper
One teaspoon minced Italian parsley
Directions
Soak the mussels and clams in cold water to cover with one tablespoon of salt for 30 minutes; drain and rinse. Bring 1 quart of water to boil. Drop in the octopus; cook 20 minutes; add the squid; cook 10 minutes more. Drain and cool. Transfer to a salad bowl. In a 12 inch skillet, heat one tablespoon of olive oil. Add the garlic, mussels, clams, and shrimp; cook 10 minutes over low heat until the shellfish opens. While this happens, you may want to remove the shrimp as they cook much quicker. Add the mixture to the octopus and squid in the bowl. Toss all the ingredients with the lemon juice, the remaining olive oil, salt, and pepper, and serve garnished with parsley.
