Giuliese-style appetizer

Clean the squid carefully, langoustines and sole, removing the inedible parts. Proceed separately for each product to preserve its characteristics and prepare it for boiling. When finished, the meat should be intact, free of residue, and ready to be cooked without further mixing.

Boiled squid, langoustines and sole in separate bowls, without combining them during cooking. Bring the water to a boil and cook each ingredient until the flesh is firm and easily workable. Avoid overcooking to maintain a tender, non-stringy consistency.

Shell them langoustines Once cooked, work them delicately so as not to break the flesh. Remove the shells and keep the flesh whole. When the operation is complete, the langoustines they must be clean and compact, ready to be combined with the other elements of the appetizer.

Cut the boiled squid into small, even pieces. Cut the flesh into uniform pieces, so each bite has a balanced distribution of ingredients. Make sure the pieces are tender but firm and transfer them to a bowl large enough to accommodate the squid. langoustines and soles.

Gather the squid and the langoustines Add the shelled clams and boiled sole. Stir gently to avoid breaking the fish, keeping the different consistencies recognizable. The mixture It's ready when the ingredients are evenly distributed, without the sole flesh turning into a cream.

Pour the extra virgin olive oil and the juice of the two lemons over the fish. Toss gently to evenly coat the ingredients, then let it marinate. The dressing should be well distributed and fragrant with lemon, without pooling on the bottom of the pan.

Crush the tuna, salted anchovies, capers, parsley and clove of garlic together with white wine vinegar. Work the mixture until you obtain a creamy, smooth sauce, free of chunks. The right consistency should allow the sauce to adhere to the fish without being too runny.

Pour the green sauce over the already seasoned fish and mix carefully, distributing it over the squid, langoustines and sole. It's ready when each element is evenly coated in the sauce and the aroma of parsley, anchovies, and vinegar is clearly perceptible. Serve the appetizer after it has rested enough for the flavors to infuse.