| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Molto03 |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cleaned and chopped |
|
|
calamari with |
|
|
Tentacles and tubes, abt 2 |
|
|
1/2 lbs raw |
| 1/2 |
|
Red onion, finely diced |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Tapenade, Black Olive |
|
|
Paste see * Note |
| 1/2 |
c |
Extra-virgin olive oil |
| 1/2 |
c |
Crushed red chilies |
| 16 |
|
Baby artichokes, outer |
|
|
leaves removed |
|
|
And trimmed |
| 2 |
|
Frisee salad heads, washed |
|
|
and |
|
|
Spun dry -, abt 2 cups |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
INSTRUCTIONS
Note: See the "Tapenade (Black Olive Paste)" recipe which is included
in this collection. Bring 6 quarts water to boil. Prepare a large
mixing bowl of ice water. Plunge cleaned calamari into boiling water
and cook until just opaque, about 1 1/2 to 2 minutes. Drain calamari
and plunge into ice water to refresh. Drain and set aside in mixing
bowl In a separate mixing bowl, whisk red onion, vinegar, Tapenade,
olive oil and crushed chilies until well mixed. Slice the artichokes
paper thin and place into dressing bowl. Add calamari to dressing and
toss until well mixed and set aside one half hour in refrigerator. To
serve, toss calamari mixture with frisee, season with salt and pepper
and mix well. Divide among 4 plates and serve. This recipe yields 4
antipasto servings. Comments: The original recipe title as listed is
"Marinated Calamari And Artichokes In A Spicy Red Wine And Black Olive
Vinaigrette". Recipe Source: MOLTO MARIO with Mario Batali From the TV
FOOD NETWORK ~ (Show # MB-5639 broadcast 02-20-1996) Downloaded from
their Web-Site - http://www.foodtv.com Formatted for MasterCook by
Joe Comiskey, aka MR MAD - [email protected] ~or-
[email protected] 07-09-1998 Recipe by: Mario Batali Converted
by MM_Buster v2.0l.
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