| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Squid; fully-cleaned, |
|
|
; bodies sliced in |
|
|
; 2-inch rounds, and |
|
|
; tentacles halved, |
|
|
; if large |
| 2 |
ts |
Salt |
| 10 |
|
Garlic cloves; chopped plus 2 |
|
|
; finely-minced |
| 3 |
tb |
Olive oil; plus 1/2 cup for |
|
|
; dressing |
|
|
Freshly ground pepper |
| 2 |
|
2 ounce tins flat fillets of anchovies |
| 1/4 |
c |
Fresh lemon juice |
| 1/4 |
c |
Roasted pine nuts; tossed with coarse |
|
|
; salt |
| 1 |
c |
Marinated sun-dried tomatoes; cut in strips |
| 1/2 |
c |
Capers |
| 1 |
c |
Torn basil leaves; firmly packed |
|
|
Boston lettuce; for lining platter |
INSTRUCTIONS
In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the
olive oil; season with pepper. Marinate 1 hour, refrigerated.
In food processor combine anchovies and their oil with lemon juice until
pureed. With motor running, slowly stream in remaining 1/2 cup olive oil.
Thin dressing with 2 tablespoons cold water. Dressing should be smooth and
consistency of cream. If it is too thick, thin with a little more cold
water.
Heat a charcoal grill until very hot, or alternatively, preheat broiler. On
a fine-mesh grill, arrange squid in one layer and place over coals; grill,
turning once, and remove as soon as squid turn opaque. Cool to room
temperature. Alternatively, place squid on baking sheet and broil, turning
once, 2 minutes per side or until opaque and just cooked through. Let cool
to room temperature.
In a large salad bowl combine squid with minced garlic, pine nuts and
anchovy dressing. Toss with sun-dried tomatoes, capers and basil. Serve on
a bed of green lettuce with garlicky grilled bread.
Yield: 24 servings (as part of a buffet)
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4070
Converted by MM_Buster v2.0l.
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