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Cold Calamari Salad


3/4 lb. white squid
1 tsp. salt
1/4 cup vinegar
6 tablespoon olive oil
Juice of 1 lemon
1 clove garlic, crushed
Parsley, chopped
Black olives
Red peppers
Lemon quarters

It's best if you can find partially cleaned squid; rub off skin, removing internal bone. Wash off tentacles. Put prepared squid in pan of boiling water to which 1 teaspoon salt and 1/4 cup vinegar have been added. Boil for 10 minutes until tender. Drain, rinse, cool. Cut into rings or strips. Sprinkle with oil, lemon juice, salt, pepper, garlic and chopped parsley. Serve on a platter; garnish with olives, red pepper and lemons.




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.