| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Greek |
Appetizers, Greek, Seafood |
6 |
Servings |
INGREDIENTS
| 12 |
|
Squid |
| 3 |
T |
Olive oil |
|
|
Salt |
|
|
Freshly ground pepper |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Few sprigs fresh rosemary |
| 2 |
c |
White vinegar, approx. |
| 8 |
|
Black peppercorns |
| 2 |
|
Garlic cloves |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig fresh rosemary |
INSTRUCTIONS
Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and
small sand bag and ink. Rub salt on the outer sacs and rinse them
inside and out with cold water. Heads and tentacles should be rinsed
thoroughly. Cut the sacs into 1/2-inch wide rounds. Heat the oil in a
frying pan and slip in the squid rounds, heads and tentacles. Cover
and simmer until bright pink and tender (approximately 30 minutes),
adding salt and pepper to taste, parsley and rosemary during the last
15 minutes. Half fill a clean quart-sized jar with the squid and all
the juices remaining in the pan. Add white vinegar almost to the top,
then the pickling spices and herbs. Seal the jar tightly and shake.
Marinate at least one day before serving. Keep in the refrigerator. To
serve, remove from marinade and serve cold, within 10 days. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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