Antipasto alla giuliese

Fish and shellfish (or seafood) antipasto, a Giulianova’s culinary tradition.


Mix parsley, garlic¸ oil and vinegar together with tuna, capers and pickled chilli peppers, tomato to make the green sauce (for a great flavor it is recommended to use more parsley than garlic). Boil the fish separately. Shrimp on their own with the clams, squids and sole are going together, keeping in mind to add salt during the cooking. Once cooked, season with olive oil , lemon and add up the green sauce. Enjoy!


Ingredients (for 6 people)
3 Kg. shrimps, 1 Kg. squids, 200gr. of clams, 300gr. soles, a touch of a crashed of parsley, 2 squeezed lemons, 1 glass of oil, salt to taste. Green Sauce: parley, tuna, anchovies, capers, pickled chilli peppers, a few cloves of garlic and a few vinegar drops.