From the chef of 

il Gatopardo, 

the restaurant at 
Grand Hotel Mazzarrò Sea Palace.

Insalata di mare tiepida con verdurine 
all’aceto balsamico

Warm seafood salad served on a bed of greens dressed with balsamic vinaigrette

Like most restaurant recipes, quantities are not generally given, so you need to make enough for the number of people you are serving.  It also goes without saying that the fresher the seafood, the better the salad.

Chop 2 carrots, a stalk of celery and a fresh cucumber into julienne strips, and drizzle with a healthy tablespoon of balsamic vinegar (really, Balsamico di Modena is the only type you ought to use).

In a cooking stock infused with plenty of lemon peel (avoiding thewhite part, which is very bitter), 3 bay leaves and  15 – 20 peppercorns, cook each of the following gifts from the sea separately (being careful not to overcook, and keeping them warm until serving):

Crayfish

Prawns

Cuttlefish

Octopus

Squid

Clams

Mussels

Shrimps

In the mean time, prepare a sauce with oil flavoured with garlic, lemon juice, salt and fresh parsley; dress the warm seafood, which has been cut into large pieces.  Assemble the salad, arranging vegetables and seafood on a bed of mixed greens.