Sil­via Colloca’s Ital­ian bar­be­cue.

TURN UP THE HEAT AND LIFT YOUR GRILL GAME WITH THESE ITAL­IAN DIN­NERS

The Sunday Telegraph (Sydney) - Stellar - - Contents - SIL­VIA COLLOCA @sil­vi­a­col­loca @sil­vi­as­cucina

SEAFOOD GRIGLIATA MISTA (MIXED GRILL) WITH LE­MON, OLIVE AND PARS­LEY DRESS­ING

“Cham­pion seafood with this mixed grill”

SERVES 4

8 but­ter­flied large tiger prawns, de­veined, 2 x 200g tuna steaks 2 cala­mari tubes, cleaned, scored, cut into bite-sized pieces 2 tbs ex­tra vir­gin olive oil Red vein sor­rel and dill sprigs to serve

Le­mon, olive and pars­ley dress­ing

½ cup (75g) pit­ted kala­mata olives, chopped ¼ cup (30g) chopped wal­nuts ¼ cup (60ml) ex­tra vir­gin olive oil 1/2 bunch flat-leaf pars­ley leaves picked and chopped 1 gar­lic clove, crushed Finely grated zest and juice of 1 le­mon, plus ex­tra slices to serve

For the le­mon, olive and pars­ley dress­ing, mix all in­gre­di­ents to­gether in a bowl and sea­son.

Heat bar­be­cue or grill pan over high heat. Brush the seafood with olive oil and sea­son. Place on bar­be­cue or grill and cook for 1-2 min­utes on each side or un­til cooked to your lik­ing. Cut tuna into 2cm-thick slices.

Ar­range seafood on a plat­ter. Driz­zle with dress­ing, scat­ter with red vein sor­rel and dill, and serve with le­mon slices.

NU­TRI­TION • 45G PRO­TEIN • 5G SAT FAT • 1G CARB

• 1G SUG­ARS • 658MG SODIUM • 500 CAL (2085KJ)

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