Italian Seafood Dishes
Italians have been pulling bounty from the sea for centuries, and seafood represents a solid part of Italian cuisine. Try an Italian preparation next time seafood is on your menu.See Popular Italian Seafood Dishes Recipes
For this unexpectedly fun dish, Matt Lightner of Castagna in Portland, Oregon, tosses grilled torpedo onions (a sweet heirloom variety from Italy) with grilled squid bodies. Since the onions and the squid resemble each other so much in color and shape, each bite is a small surprise.
To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead.
Grappa, an Italian spirit, is made from grape pomace (the skins, seeds, and stems left over from winemaking). Its slight earthiness and high alcohol make it perfect for curing fish, as in David Page's meaty striped bass fillets here, delicately scented with fennel.
Crispy, briny and juicy, these ingenious mussels are a simple and unexpected fall dish; they're just as delicious roasted or grilled. Threading the shelled mussels onto skewers makes them easier to handle.
Tomato pesto is the hidden ingredient that lends fabulous flavor to the Alfredo sauce in this easy main dish recipe.
Daniel Humm varies the ingredients for this lovely appetizer depending on what he finds at the farmers' market -- on good days, beautiful heirloom tomatoes. He tosses them with briny oil-and-vinegar-marinated white anchovies, also known by the Spanish name boquerones, which are available at the deli counter of many specialty-food stores.
Fra diavolo, Italian for "brother devil," is a spicy pasta sauce that pairs perfectly with seafood and pasta.
If only we could all have an Italian grandmother who would teach us to prepare fresh pasta. This is the next best thing. Peppery arugula and shrimp are tossed in a red pepper oil, before joining the cavatelli in a symphony of flavor. Add some breadsticks and dinner is served.
Pinot Blanc, a.k.a. the poor man's Chardonnay, has a bright acidity that's terrific with dishes like this lush pasta from F&W's Marcia Kiesel. Fabulous U.S. bottlings, like the 2007 Robert Foley Vineyards from Napa and the 2006 Erath from Oregon, cost less than $25 a bottle.
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Tonnato sauce -- a smooth puree of olive oil-packed tuna, mayonnaise, capers, and anchovies -- is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven-roasted peppers.
For this Mediterranean-inflected salad, chef Seamus Mullen likes poaching fresh tuna or bonito in olive oil; store-bought fish jarred in olive oil works very well, too.
If you can't find proscuitto, bacon or pancetta would also add a nice salty, meaty element to these shrimp packets.
An easy, tasty, low-fat meal. As the pasta cooks, the asparagus and shrimp sizzle in a skillet.
This low-fat crab dinner features fennel, the celerylike vegetable that has delicate licorice flavor.
Dry sherry flavors the broth, and the crushed red pepper adds a tiny bite to this pasta dish. Added mushrooms and spinach makes this an amazing meal in one.