Seafood salad with fagiolina del Trasimeno

Seafood salad with fagiolina del Trasimeno: this is a spring dish, cool, Lightweight, for seafood lovers. But with the extra touch of legume, which makes it a full plate. I found out from a friend of the Trasimeno bean, un presidio Slow Food: grown in Umbria, on the shores of Lake Trasimeno, It is produced in small quantities by equally small producers. The fagiolina of Lake Trasimeno is harvested by hand and is a kind of small bean, particularly tender and tasty. You just eat boiled in water with a little’ aromas: Onion, Laurel, Timo. I know it is a legume difficult to find, and then you anticipate already that you can replace it with chickpeas, lentils or beans boiled, or you can prepare this salad sea without legumes for a classic but always tasty appetizer. I used squid, mussels and shrimp and then celery and raw carrots, to add freshness. Along with some lemon zest, black pepper and fruity extra virgin olive oil. Have a good day!

Ingredients for 4 people:

  • 250 grams of squid already cleaned
  • 150 grams of shrimp down clean
  • 20 mussels already purged
  • a piece of organic lemon peel
  • a pinch of lemon zest grated organic
  • a bay leaf
  • half an onion
  • 2 carrots
  • 4 stalks of celery
  • half a glass of dry white wine
  • extra virgin olive oil as required
  • 150 grams of “Trasimeno bean”, already boiled (or: chickpeas or beans or lentils already cooked)
  • a lemon thyme sprigs
  • extra virgin olive oil as required
  • salt and pepper

Cut into thin strips squid. Pour water into a saucepan, add white wine, Onion, Laurel and lemon zest. Put the squid in the casserole and, from the moment where the water detaches the boil, cook for 10 minutes. Then, add the shrimp and, After a minute, turn off the heat. Remove the fish from the water and let it cool to room temperature.

Metter the mussels in a pan with a tablespoon of oil and make them open to high and with the lid on fire. Once opened, remove the mussels from their shells and set aside.

Cut the carrots into small pieces or thin strips (I used a potato peeler) and celery into small pieces.

Place in a large bowl squid, shrimps, mussels and raw vegetables and drizzle with extra virgin olive oil, Salt, papá, a pinch of grated lemon rind and a little’ lemon thyme. Drizzle with extra virgin olive fagiolina, salt and pepper.

Composition of the dish: serving salad to room temperature sea (many people like cold, but the cold reduces the taste, remember this!) on a bed of fagiolina Trasimeno, garnishing the plate with some celery leaf, an oil extra virgin olive oil and freshly ground black pepper.

THE PAIRING: Try this dish that combines land and sea with Perugia Golden Ale Beer: fresh taste, soft foam, perfumed, with a low level bitter, characteristics that give this ale a great drinkability.

 

Take a look also ...

2 comments

Hedwig April 28, 2015 at 19:03

I know very well fagiolina. For years I went to Badiaccia camping near Lake Trasimeno in Castiglione del Lago and always wore at home fagiolina packages. I also found those who sell their own from there but it's not the same thing to me dry buy these things online or buy at the origin or the memory alive. It is a company that makes them, but between one thing and the other becomes too expensive. A hug.

Reply
Ada Parisi April 29, 2015 at 15:11

It is very very expensive, on the other hand seen that collects the entire hand and knee it is also understandable… In fact, I suggest using the normal beans or chickpeas instead of fagiolina. But I wanted to make it known! I embrace you, ADA

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.