| 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 |
sm |
Onion, finely chopped |
| 10 |
|
Cloves garlic, cut into very thin slices |
| 1 |
ts |
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 |
tb |
Finely chopped parsley |
INSTRUCTIONS
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, 1997
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