| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1995 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 5 |
tb |
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 |
lg |
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.
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