Squid and octopus have been used for bait for hundreds of years. It would take the Greeks and Italians to begin using them for delicious recipes do to the over abundance of them in the Mediterranean sea. The recipe that I am going to give you is a variation of the use of these sea food and the combination of vegtables, virgin olive oil, olives and the addtition of a small amount of balsamic vinigar. I think you will find this recipe to be delcious and one that you will like to serve guests as an appetizer.
INGREDIENTS:
1 lb of cleaned squid cut in 2 inch pieces
1 lb of marinated whole baby octopus
2 stalks of celery sliced down the middle and
cut into 2 inch pieces
1 large onion peeled, cut in half and sliced into
thin pieces
1/2 lb of California black olives
1 tab of dried oregano
2 tab Italian parsley rough cut
4 cloves minced garlic
3 tab of large capers
1/2 cup vigin olive oil
1 tsp sugar
1/4 tsp of red pepper flakes
5 anchovy filets cut in half
3/4 lb of egg plant with skin on cut into 1 inch
1/2 cup of white wine
pieces
DIRECTIONS
1. pour the olive oil into a large fry pan
2. add onions, celery, garlic, egg plant, and parsley,
3. fry over low heat for about 10 minutes and
until slightly brown
4.add anchovy filets, oregano, pepper flakes,
sugar, capers, olives, and stir and continue cooking
for an additional 10 minutes
5. add the squid, and octopus and stir in until well
incorporated
6. add the white wine and stir in until incorporated
about an additional 5 minutes
7. taste and make sure the squid is soft and not
chewy; you may wish to continue cooking
until all looks done
8. this appetizer should be ready to serve
INGREDIENTS:
1 lb of cleaned squid cut in 2 inch pieces
1 lb of marinated whole baby octopus
2 stalks of celery sliced down the middle and
cut into 2 inch pieces
1 large onion peeled, cut in half and sliced into
thin pieces
1/2 lb of California black olives
1 tab of dried oregano
2 tab Italian parsley rough cut
4 cloves minced garlic
3 tab of large capers
1/2 cup vigin olive oil
1 tsp sugar
1/4 tsp of red pepper flakes
5 anchovy filets cut in half
3/4 lb of egg plant with skin on cut into 1 inch
1/2 cup of white wine
pieces
DIRECTIONS
1. pour the olive oil into a large fry pan
2. add onions, celery, garlic, egg plant, and parsley,
3. fry over low heat for about 10 minutes and
until slightly brown
4.add anchovy filets, oregano, pepper flakes,
sugar, capers, olives, and stir and continue cooking
for an additional 10 minutes
5. add the squid, and octopus and stir in until well
incorporated
6. add the white wine and stir in until incorporated
about an additional 5 minutes
7. taste and make sure the squid is soft and not
chewy; you may wish to continue cooking
until all looks done
8. this appetizer should be ready to serve
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