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Calamari Kiwi Salad


Squid poached in marinade with kiwi fruit

2 3/4 lbs. whole small squid, cleaned as directed for strips; or 2 lbs. cleaned mantles
2 cups dry white wine
3/4 cup regular-strength chicken broth
2 large cloves garlic, minced or pressed
3/4 tsp sugar
1 medium-size red bell pepper, stemmed, seeded, and cut into thin strips
2 cup olive oil
2 tsp. freshly ground pepper
2 or 3 kiwi, peeled and sliced
watercress sprigs

If squid mantles are whole, cut each open with a sharp knife (left). Cut crosswise into 1 /2-inch-wide strips. In a 10- to 12-inch frying pan, combine wine, broth, garlic, and sugar; bring to a boil over high heat. Add squid; return to boil and poach until opaque, about 20 seconds. Lift out with a slotted spoon; set aside. On high heat, boil liquid down to 2 cup, uncovered. Cover; chill liquid and squid separately. Blend liquid, squid, red bell pepper, oil, and pepper. Spoon onto a platter. Garnish with kiwi and watercress.

4-6 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.