Recipe by Viviana Varese: Mare Blu - Seafood salad with red cabbage water and grapefruit granita
Ingredients for 4 people
- 4 small squid with tufts
- 4 purple shrimp from San Remo
- 4 scampi
- 4 baby octopus
- 1 large black cuttlefish
- 100 g hairy mussels
- 100 g cannolicchi
- 100 g sea truffles
- 100 g white clams
- 500 g octopus
For the red cabbage water
- 200 g red cabbage
- 500 g water
- Salt to taste
For the grapefruit slush
- 2 pink grapefruits
- 75 g water
- 35 g sugar
For the parsley sauce
- 50 g parsley
- 30 g extra virgin olive oil
- 20 g boiled potato
- 50 g vegetable stock
- 1 clove of garlic 1
- Salt to taste
- Pepper to taste
Other ingredients
- Beet mayonnaise to taste.
Procedure
For the grapefruit slush.
Place water and sugar in a small saucepan and bring to a boil. Cool in the refrigerator. Squeeze the grapefruits, strain and mix with the syrup. Place in a container and freeze in the freezer.
Grate the granita with a fork and keep in the freezer until ready to serve.
For the red cabbage water
Thinly slice the cabbage, put it in a pot with water and two pinches of salt, boil and continue cooking for 15 minutes. Drain the cabbage from the water and keep both in the refrigerator.
For the parsley sauce
Blanch parsley in lightly salted water, drain and chill in water and ice; pat dry. Cut the garlic clove in half, remove the soul and sauté it in oil. Remove the garlic from the sauté, add the parsley, salt and pepper and cook for two minutes. Remove from the heat and whisk together with the potato and broth. Sift and chill. It can also be frozen in small containers or vacuum-sealed bags.
For the other ingredients
Clean all shellfish. Soak the shellfish in water and salt. Open the seafood in the pot in order of size: put the truffles in first, after a minute the hairy mussels, then the cannolicchi and white clams.
Add a ladle of water and cover with a lid until they are all open. Shell the seafood and keep in the refrigerator.
Place lightly salted water in a saucepan and bring to a boil. Submerge the octopus and cook it for 45 minutes. Turn off and leave it in its hot water for another 15 minutes.
In another saucepan of lightly salted boiling water, cook the cuttlefish 4 minutes, the squid 3 minutes, the baby octopus 2 minutes, and the shrimp and shelled langoustines 2 minutes. Cut up the freshly cooked cuttlefish, squid, and octopus. Mix everything together and season with salt, pepper, and extra virgin olive oil.
Season the blue cabbage water with salt and season the previously boiled cabbage with extra virgin olive oil and salt.
Dish composition
Take a deep dish and place the blue cabbage water at the base. Add the boiled cabbage and seafood salad.
Season with a little parsley sauce and the beet mayonnaise. Finally add grapefruit slush, which on contact with the cabbage water will alter its ph and turn it fuchsia.
Photographs by Brambilla Serrani
