Seafood Salad with Red Pesto

Clean and rinse the fennel bulbs and cut lengthwise into very thin slices with a slicer. Arrange in a thin layer on plates and drizzle with olive oil and juice of one lemon. Season with salt and pepper.

Clean the mussels thoroughly under running water, removing any that have opened. Boil water in a saucepan, season with salt, put the mussels and cook until they open. Drain in a sieve and remove the closed mussels. Separate the mussel meat from the shells, keeping a few mussels in the shell for garnish.

Cut the squid bags into 3cm pieces, season with salt, season with pepper and fry hot in a frying pan in a third of the olive oil.

Remove the shells from the shrimp, devein, rinse and rub dry. Season with salt and pepper and fry in a frying pan in another third of the olive oil with the garlic clove on both sides.

Cut the scallops, diagonally in half, season with salt and pepper and sear on both sides in a frying pan in the remaining olive oil.

Spread the Frutti di Mare evenly over the fennel salad. Spread some red pesto on the fennel and frutti di mare form and garnish with basil leaves.

For the red pesto, sauté the onion in a frying pan over medium heat with a tiny bit of olive oil until translucent and cool. Mix the tomatoes with the garlic, onion, chili, juice e

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