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Artichoke, squid and prawn salad with Arancio oil



Ingredients for four:


6 artichokes, 400 g (about 1 lb) prawns, 400 g (about 1 lb) squid, 1 tbs balsamic vinegar, 4 tbs Arancio oil, fresh mint leaves, salt and pepper to taste.


In two litres of water (4 1/4 pints) and half a glass of vinegar boil the artichokes for half and hour. Let them cool completely. Cut them into vertical slices and arrange them on a plate. Wash the squid and the prawns, immerge the squid in cold water, bring to the boil and cook for two minutes. Place the prawns straight into boiling water for one minute. Slice the squid into strips and arrange on the artichokes. Shell the prawns, discard the heads and place them over the squid and artichokes. Prepare a sauce with two tablespoons of balsamic vinegar, fresh mint leaves, four tablespoons of Arancio oil and salt and pepper to taste. Beat this sauce and pour over the plate.


Recipe by Massimo Riccioli