CALAMARI IS SQUID THAT THOUSANDS OF YEARS WAS USED FOR BAIT TO CATCH BIGGER FISH. THE ONLY PEOPLE WHO USED IT FOR FOOD WERE THE POOR. I WOULDN'T TELL MY WIFE DOTTIE THAT AS IT IS ONE OF HER FAVORITE DISHES ESPECIALLY BREADED AND DEEP FRIED. THE FOLLOWING RECIPE IS NOT BREADED OR FRIED BUT IT IS ANOTHER GREAT WAY OF MAKING THIS INEXPENSIVE SEAFOOD
INGREDIENTS:
1 lb calamari, cleaned and cut
into rings
4 small zuccini cut into srips
1 can arichoke hearts, drained
rinced and cut in half
3 carrots, peeled and juliene cut
1/2 lb porcini or crimini mushrooms
cut in half
2 onions, peeled, cut in half and sliced
1/2 cup virgin olive oil
juice of one lemon
1/2 cup of sparkling white wine
1 tsp sea salt (sea salt is not as salty
as regular salt
1/2 tsp white pepper
1 lb penne pasta
DIRECTIONS:
1. cut the ends off the zuccinis
and then cut into strips and set aside
2. cut the mushrooms in half and
set aside
3. peel the carrots and then cut them
juliene style and set aside
4. peel the onions, cut in half and slice
5. smash and peel the garlic and mince
6.clean and then cut the calamari into
rings and set aside
7. cut the artichoke hearts in half and set
aside
8. pour the 1/2 cup virgin olive oil into a
large fry pan over moderate heat
9. add the onion, garlic and saute about
10 minutes or so
10. add the zuccini, artichoke hearts, carrots,
capers, mushrooms, and calamari and saute
about an additional 15 minutes
11. sprinkle salt and pepper, the juice of
one lemon and the white wine over the
ingredients and stir lightly about ten more minutes
12. make the penne pasta according to the box
and drain
13. in a large bowl first pour the pasta into the
bowl then the rest of the ingredients
over the pasta and stir in and serve
14. this recipe will serve 6 or more generously
INGREDIENTS:
1 lb calamari, cleaned and cut
into rings
4 small zuccini cut into srips
1 can arichoke hearts, drained
rinced and cut in half
3 carrots, peeled and juliene cut
1/2 lb porcini or crimini mushrooms
cut in half
2 onions, peeled, cut in half and sliced
1/2 cup virgin olive oil
juice of one lemon
1/2 cup of sparkling white wine
1 tsp sea salt (sea salt is not as salty
as regular salt
1/2 tsp white pepper
1 lb penne pasta
DIRECTIONS:
1. cut the ends off the zuccinis
and then cut into strips and set aside
2. cut the mushrooms in half and
set aside
3. peel the carrots and then cut them
juliene style and set aside
4. peel the onions, cut in half and slice
5. smash and peel the garlic and mince
6.clean and then cut the calamari into
rings and set aside
7. cut the artichoke hearts in half and set
aside
8. pour the 1/2 cup virgin olive oil into a
large fry pan over moderate heat
9. add the onion, garlic and saute about
10 minutes or so
10. add the zuccini, artichoke hearts, carrots,
capers, mushrooms, and calamari and saute
about an additional 15 minutes
11. sprinkle salt and pepper, the juice of
one lemon and the white wine over the
ingredients and stir lightly about ten more minutes
12. make the penne pasta according to the box
and drain
13. in a large bowl first pour the pasta into the
bowl then the rest of the ingredients
over the pasta and stir in and serve
14. this recipe will serve 6 or more generously
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