| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Cleaned squid, bodies cut |
|
|
into 1/4-inch rings and |
|
|
tentacles left whole |
| 1/4 |
c |
Plus 2 tablespoons olive oil |
| 1 |
|
Onion, finely chopped |
| 10 |
|
Cloves garlic, cut into very |
|
|
thin slices |
| 1 |
t |
Fresh thyme or 1/2 teaspoon |
|
|
dried |
| 3 |
c |
Canned imported tomatoes |
|
|
coarsely chopped and |
|
|
drained |
| 1 |
c |
Dry white wine |
| 12 |
|
Baby artichokes or 4 large |
|
|
artichokes |
| 1 |
|
Lemon, juice of |
| 15 |
|
Pearl onions, peeled |
|
|
Salt and pepper |
| 1/2 |
c |
Pitted and halved nicoise |
|
|
olives |
| 2 |
T |
Finely chopped parsley |
INSTRUCTIONS
1997
Thoroughly rinse and dry the squid rings and tentacles on cloth
towels. In a large heavy pot heat 2 tablespoons olive oil over
moderate heat. Cook the onion until translucent. Add the garlic and
thyme and cook for 1 minute. Add the squid and cook for 2 m inutes.
Add the tomatoes and wine and bring the mixture to a simmer. Cover the
pot and leave barely at a simmer over low heat for 45 minutes or
transfer the pot, once the liquid has come to a simmer, to a 300
degree oven and bake for 45 minutes to 1 hour Recipe by: Cooking Live
Show #CL8897 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon
Freeman" <jfreeman@netusa1.net> on Jun 10,
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