July:Frutti di Mare On the Grill

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Buon giorno!

There is no shortage of recipes for Frutti di Mare. Literally it means “fruits of the sea” – more to the point: seafood! The term and recipes are most closely associated with the Amalfi Coast and Bay of Naples, although you can find them from other regions sometimes given different names. the term, Frutti di Mare, is more often seen in recipes for spaghetti and linguine but the preparation is similar also to the Italian fish soup, Zuppa di Pesce.

In the featured recipe here, we are taking the traditional idea of Frutti di Mare and cooking it on the grill in packets – thus, FRUTTI DI MARE ON THE GRILL!  If you love seafoood, will be right at home with this one especially after you see the ease with which you can prepare it. The flavor is amazing and you will be transported immediately to the Italian coast with the resulting aroma. It is simply…divine!

Part of the fun of this recipe is choosing the seafood. It is totally up to you as to what you ultimately select. Choose your favorite shellfish items or even chunks of cod or haddock. It is your “oyster” – choose everything you love!

The key to this recipe is organization – having everything ready to go and distributing the ingredients into the assorted packages. This is sooo easy and everyone will love you for it! It is not only fun to serve but your guests and family will have a ball with it – each person focusing and plowing through his packet – noting with hoots and hollers about all of the favorite seafood items inside.

Although you can serve it any time of year, the recipe cries out for a balmy patio evening, a gentle breeze, and an amazing wine – perhaps a Rosato! But please don’t forget the Italian songs that will lull your guests so beautifully into thinking they are dining on a high patio overlooking the fabulous Amalfi Coast.

FRUTTI DI MARE ON THE GRILL

Serves: 4

Prep: About 30 minutes

Cook: About 20 minutes

Ingredients

4 Large Pieces of Foil – about 18 “

CHOOSE ANY ASSORTMENT OF FISH YOU LIKE BUT THIS IS WHAT I LIKE!

1/2 lb. Calamari (Squid) Tubes (tentacles also if you like) cut into rings

16 Large Fresh Shrimp, cleaned and shelled

12 Fresh Mussels, with outside of shells cleaned with a brush under running water

20 Small Clams  ( I like Littlenecks or Cockles for this dish but any will do!) – outer shells brushed under running water to clean

Clams-Risotto02_thumb

2  6-8 oz. Lobster Tails, each cut in half with meat loosened from the shell

ADDITIONAL INGREDIENTS

2-3 Italian Sausage Links – cut into rounds

2 Large Cloves Fresh Garlic, chopped finely

3-4 Small Yukon Gold Potatoes – cut up in small pieces – skins on (I like to microwave these for a couple of minutes first to begin the cooking process.)

1 Fennel Bulb, sliced thinly

4 Springs Fresh Tarragon

1 Tbsp. Fresh Basil – chopped

4 Slices Fresh Orange + 1 Squeeze of fresh juice per packet

Dash Red Pepper Flakes per packet

Pinch of Saffron per packet

Kosher Salt and Fresh Pepper to taste

About 1/2 Cup Crushed San Marzano tomatoes per packet

Splash of Dry White wine per packet

Splash of Clam Juice per packet

Dash of Sambuca per packet (optional but a great addition!)

Drizzle of Extra Virgin Olive Oil per packet

Instructions

DON’T  be discouraged by the number of ingredients here. This recipe comes together 1-2-3! Enlist your guest to help!

Get all of your ingredients ready and lined up to go.

Lay out the foil sheets and evenly distribute the seafood, sausage, potatoes, fennel, and garlic on the bottom half of each sheet.

You might want to curl the foil edges upward a bit so that liquid does not run out.

Then top these ingredients with the tomatoes next – followed by the herbs, orange, orange juice squeeze, red pepper, saffron, salt, pepper, wine, clam juice and Sambuca.

End with a nice drizzle of Extra Virgin.

Frutti di mare 1

Fold the top half of foil sheet over the bottom half with the ingredients on it and quickly roll up the edges around 3 sides tightly!

Place them on a platter and take them to the grill.

Frutti di mare 2

The grill should be very hot – around 450 degrees. Close the top of the grill and cook 20 minutes.

Remove the packets and give each guest one of them. Caution them to open carefully as the steam coming out is HOT! If any of the clams or mussels have not opened, return the packet to the grill for 4-5 minutes. Some of these  are stubborn! If still not open, discard them.

Place a bowl in the center of the table for discarded shells.

SO MUCH FUN!

When you see how easy FRUTTI DI MARE ON THE GRILL is to make – you’ll want to make this all summer long!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

LINDA’S ITALIAN TABLE

 

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