.comment-link {margin-left:.6em;}

Gia-Gina Across the Pond

So I've decided to follow my husband to his native Italy. Follow our adventures as we eat, drink, travel, adapt to and explore this remarkable country. Part food blog, part photo blog but mostly my rants and raves. After our two years in Italy, we relocated across the Atlantic "pond" and are back in the States.

Saturday, June 18, 2005

Calamari Salad

Thank You Federica for inviting Deme and I to your dinner party and I'm glad the Calamari Salad was a hit.

Calamari Salad
(Serves 4-6 as an antipasti)

1 lb. cleaned squid, about 1 ½ lbs. uncleaned
2 T. lemon juice
2 T. lime juice
1 t. lemon or lime rind
2 T. red wine vinegar
1/3 C. olive oil
1 lg. garlic clove pressed
½-1 t. salt
¼ t. black pepper
½ sm. red onion, thinly slivered/sliced
1/3 c. pitted kalamata olives, halved and split length wise
1 C. cherry toms or grape toms
½ slivered/sliced fennel
½ C. coarsely chopped flat leaf parsley

1. Clean squid.
2. Squid can be dried, seasoned with oil and S+P and grilled for 30-60 seconds per side, then sliced into rings or cut into rings and blanched in salted water. If they are blanched (for 40-60 seconds), then after the blanching, plunge into iced water to stop the cooking. Squid should be very tender. Pat the squid dry if blanched and set aside.
3. Whisk together lemon juice, lime juice, rind, vinegar, garlic, salt, pepper and stir in the red onion. Let stand for 5-10 mins.
4. Combine squid, olives, toms, fennel, and parsley in a large bowl. Toss in dressing and season with salt and pepper. Let stand at least 30 mins. to develop flavors.


Post a Comment

<< Home