| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1995 |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 5 |
T |
Olive oil |
| 1 |
lb |
Cleaned squid, bodies cut |
|
|
into |
|
|
1/2-inch-wide |
|
|
rings tentacles |
|
|
left intact |
| 1 |
|
Onion, halved sliced |
| 1/4 |
c |
Minced fresh parsley |
| 2 |
|
Fresh rosemary sprigs or 1 |
|
|
tablespoon |
|
|
dried |
| 1/2 |
c |
White wine vinegar |
| 2 |
|
Garlic cloves, peeled |
| 8 |
|
Whole black peppercorns |
| 1 |
|
Bay leaf |
| 12 |
|
Baguette bread slices |
|
|
Additional olive oil |
|
|
optional |
|
|
Additional minced fresh |
|
|
parsley |
INSTRUCTIONS
Bring 1 1/2 cups water and 3 tablespoons oil to simmer in heavy large
skillet over medium heat. Add squid and onion. Cover and simmer 15
minutes. Add 1/4 cup minced parsley and rosemary. Cover and simmer
until squid is tender, about 10 minutes. Transfer mixture to large
jar. Add vinegar, garlic, peppercorns and bay leaf. Cover and
refrigerate overnight. (Can be prepared 3 days ahead. Keep
refrigerated.) Preheat broiler. Brush baguette slices with 2
tablespoons oil. Broil until golden, watching closely to avoid
burning. Drain squid mixture. Discard rosemary sprigs, garlic and bay
leaf. Transfer squid mixture to medium bowl. Season to taste with salt
and pepper. Drizzle with additional olive oil, if desired, and
sprinkle with parsley. Serve with toasted baguette slices. Serves 6.
Bon Appetit May 1995 Converted by MC_Buster. Per serving: 671
Calories (kcal); 68g Total Fat; (87% calories from fat); 2g Protein;
20g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 13 1/2 Fat; 1/2
Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: right way, only truth, best life.”