Chipits Black Forest Cookies
INGREDIENTS:
2 lb Fresh whole squid
4 tb Extra virgin olive oil; plus
-4 tablespoons
2 Spanish Onion; One Of Them,
-finely chopped
4 Cloves garlic; sliced
-thinly, plus 2 cloves
1 bn Italian parsley; finely
-chopped
1/2 c Fresh bread crumbs
1 sl Baguette
8 oz Dry white wine
1/2 c Basic tomato sauce
2 ts Squid ink
2 lb Fresh whole squid
4 tb Extra virgin olive oil; plus
-4 tablespoons
2 Spanish Onion; One Of Them,
-finely chopped
4 Cloves garlic; sliced
-thinly, plus 2 cloves
1 bn Italian parsley; finely
-chopped
1/2 c Fresh bread crumbs
1 sl Baguette
8 oz Dry white wine
1/2 c Basic tomato sauce
2 ts Squid ink
Remove tentacles from body pieces of calamari and set aside. Clean and rinse bodies and set aside. Finely chop tentacles and place in a 12inch saute pan with oil, onions and garlic and cook 10 to 12 minutes, or until onions are soft and golden brown. Remove and place in a mixing bowl and add parsley and bread crumbs and mix well. Season with salt and pepper and stuff each squid body with the bread crumb mixture. Secure closed with a toothpick.
In another 12inch saute pan, heat remaining oil with remaining onion and garlic over medium heat and cook until softened, about 8 to 10 minutes. Add bread slice, white wine, tomato sauce and squid ink and bring to a boil. Simmer 2 minutes. Place in a blender and blend until smooth. Place sauce and stuffed calamari into pan, bring to a boil, lower heat and simmer 8 to 10 minutes until cooked. Serve with grilled bread.
Yield: 4 servings as a main course
NOTES : Recipes
In another 12inch saute pan, heat remaining oil with remaining onion and garlic over medium heat and cook until softened, about 8 to 10 minutes. Add bread slice, white wine, tomato sauce and squid ink and bring to a boil. Simmer 2 minutes. Place in a blender and blend until smooth. Place sauce and stuffed calamari into pan, bring to a boil, lower heat and simmer 8 to 10 minutes until cooked. Serve with grilled bread.
Yield: 4 servings as a main course
NOTES : Recipes