Warm Red Snapper & Artichoke Salad


  • salt
  • 2 cups penne rigate
  • 8 tablespoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • freshly ground pepper
  • 6 baby artichokes, trimmed
  • 8 cloves garlic, unpeeled
  • 1/2 lb. cleaned squid, body sliced into rings;
  • tentacles quartered
  • 4 8 oz. red snappers (or mullet or other
  • smaller round fish), cleaned, deboned,
  • head & tail left on
  • 1/2 cup flour
  • 1/4 lb. parmigiano-reggiano
  • 12 fresh basil leaves
  • 8 fresh chives
  • 8 sprigs fresh chervil
  • 1/4 cup nicoise olives


  • 1. Bring a pot of salted water to a boil over high heat. Add penne. Cook 7-10 minutes. Drain, then dress with 1 tablespoon of olive oil, all the vinegar and salt and pepper; set aside.
  • 2. Halve artichokes lengthwise, then heat 2 tablespoons of oil in a skillet over medium heat. Add artichokes and garlic and brown on all sides for 5-7 minutes. Remove and set aside.
  • 3. Add 1 tablespoon of oil to skillet, add squid and cook, stirring until squid is firm about 1 minute. Season with salt and pepper, then immediately remove from skillet and set aside.
  • 4. Wipe out skillet. Dredge fish in flour. Shake off excess, then season with salt and pepper. Heat 4 tablespoons oil in skillet over medium heat. Add fish and fry, 3-5 minutes per side. Drain on paper towels.
  • 5. To assemble, divide penne, artichokes and squid evenly between 4 plates. Arrange fish on top and thinly shave parmigiano-reggiano over it. Garnish with basil, chives, chervil and olives. Serve drizzled with additional olive oil if desired.


  • NOTES:
  • NOTES : Yield on this dish is 4 generous servings that include a whole snapper, squid, 4 artichoke halves, 2 garlic cloves and approximately 1/2 cup penne, with fresh herbs, olives and peeled parmigiano-reggiano per serving.
  • SOURCE: Chef Jacques Maximin/Chez Maximin, Venice