Ключът към подготовката на каламари е да го готвят наистина бързо или наистина бавно; всичко между вас ще ви остави с дъха текстура. Сервирайте това в голяма купа, като част от антипастично разпространение или като отделни порции. От книгата “Руска италианска кухня на Лусинда”, от Лусинда Скала Куин (Уили).
The key to preparing squid is to cook it either really fast or really slow; anything in between will leave you with a rubbery texture. Serve it in a large bowl as part of an antipasti spread or as individual portions. From the book “Russian and Italian cuisine by Lucinda”, by Lucinda Scala Quinn (Willy). Source: Mad Hungry, February 2011. Makes 4 appetizer portions. Ingredients: 1/4 cup olive oil, 1 1/2 tablespoons fresh lemon juice (1 small lemon), 1/2 teaspoon coarse salt, 1 clove garlic, thinly sliced into pieces, 2 sprigs fresh oregano, or 1/2 teaspoon dried, 1 liter fresh squid, cleaned, rinsed and well dried, freshly ground black pepper. Instructions: 1. In a serving bowl, whisk together the olive oil, lemon juice and salt. Stir in the garlic and all of the oregano. 2. Heat a skillet over high heat. (Alternatively, you can grill the squid.) When very hot, add the squid and sear each side for 1 minute. Remove from the skillet and cross-cut into 1/4-inch rings, including the tentacles. Add the squid to the lemon sauce. Sprinkle with freshly ground black pepper and serve immediately.
Eli
26.04.2023 @ 21:32
The key to preparing squid is to cook it either really fast or really slow; anything in between will leave you with a rubbery texture. Serve it in a large bowl as part of an antipasti spread or as individual portions. From the book “Russian and Italian cuisine by Lucinda”, by Lucinda Scala Quinn (Willy). Source: Mad Hungry, February 2011. Makes 4 appetizer portions. Ingredients: 1/4 cup olive oil, 1 1/2 tablespoons fresh lemon juice (1 small lemon), 1/2 teaspoon coarse salt, 1 clove garlic, thinly sliced into pieces, 2 sprigs fresh oregano, or 1/2 teaspoon dried, 1 liter fresh squid, cleaned, rinsed and well dried, freshly ground black pepper. Instructions: 1. In a serving bowl, whisk together the olive oil, lemon juice and salt. Stir in the garlic and all of the oregano. 2. Heat a skillet over high heat. (Alternatively, you can grill the squid.) When very hot, add the squid and sear each side for 1 minute. Remove from the skillet and cross-cut into 1/4-inch rings, including the tentacles. Add the squid to the lemon sauce. Sprinkle with freshly ground black pepper and serve immediately.