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Marinated Squid And Fennel

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Grains June 1993 1 servings

INGREDIENTS

1 1/2 lb Squid; cleaned (procedure
; follows), the body
; sacs cutinto
; 1/3-inch-rings, the
; flaps sliced thin,
; and the tentacles
; halved
2 tb Fresh lemon juice
1/3 c Red-wine vinegar
1 tb Minced fresh oregano leaves or 1 teaspoon
; crumbleddried
1/2 ts Fennel seeds
2 Garlic cloves; minced
3/4 c Olive oil
2 sm Fennel bulbs; (sometimes called
; anise), trimmed,
; quartered,
; andsliced thin, or
; 6 ribs of celery,
; sliced thin on the
; diagonal
Pita loaves; cut into wedges, as
; an accompaniment

INSTRUCTIONS

In a large saucepan of boiling water cook the squid with the lemon juice
for 45 seconds ( the water probably will not return to a boil in this
time), drain it in a colander, and refresh it under cold water. In a large
bowl whisk together the vinegar, the oregano, the fennel seeds, the garlic,
and salt and pepper to taste, add the oil in a stream, whisking, and whisk
the dressing until it is emulsified. Add the squid and the fennel or
celery, combine the mixture well, and let it marinate, covered and chilled,
for at least 4 hours to allow the flavors to develop. The marinated squid
may be made 1 day in advance and kept covered and chilled. Serve the
marinated squid with the pita wedges.
To clean squid:
Pull the head and body of the squid apart, cut off the tentacles just below
the eyes, and reserve the tentacles and body sac. Discard the transparent
quill from inside the body sac, rinse the body sac well, and peel off the
purple membrane covering it. Pull off the flaps gently from the body sac to
avoid tearing the sac and reserve them.
Serves 8 as a first course.
Gourmet June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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