| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh squid |
| 3 |
bn |
Arugula (or other greens of your choice) |
| 2/3 |
c |
Olive oil |
| 1 |
ts |
Chopped garlic |
| 1/2 |
c |
Peeled; seeded and chopped tomatoes |
| 1/4 |
c |
Red wine vinegar |
| 1 |
tb |
Fresh basil |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
pn |
Crushed red pepper flakes |
|
|
Salt |
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Wed, 10 Jul 1996 21:19:53 EDT
Clean the squid as necessary. Cut the squid crosswise into rings about 1/4
inch wide, pat dry, and set aside. Wash and dry the arugula, and divide it
among 4 serving plates. In a medium-sized saute pan, heat 1/3 cup of the
oil until it is smoking; add the squid and saute it quickly, tossing
rapidly in the pan, for 1 - 2 minutes, or until the flesh turns opaque.
Quickly add the garlic, tomatoes, vinegar, basil, parsley, red pepper
flakes, and the remaining 1/3 cup olive oil, and cook, tossing, just until
the mixture is heated through. Season with salt. Lift the squid rings from
the pan, place equal portions on top of the arugula, and spoon the pan
juices over each serving. Serves 4
Recipe is from _The Victory Garden Fish and Vegetable Cookbook_ by Marian
Morash.
EAT-L Digest 9 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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