Calimari gelato

Yield: 2 Servings

Measure Ingredient
2 Fresh warm water squid, about 6 ounces each
½ cup Heavy cream
½ cup Sweet & Low

I have _Is Martha Stewart Living_. It's hilarious. In the cooking section, there is this recipe for Calimari (squid) Gelato, complete with a slick photo of this stuff in a champagne glass with tentacles artfully draped along the rim. As they say, Enjoy! 1. Clean and eviscerate squid under fresh water, saving ink pouch as well as two sets of tentacles for presentation.

2. Heat heavy cream and Sweet and Low to a gently roiling boil.

3. Smash squid parts by hand until smooth. Add enough squid ink to change color to that of grey flannel.

4. Combine ingredients and stir briskly until most of the fish smell disappears.

5. Freeze.

Serving suggestions: Put one or two scoops in a fluted ice cream dish.

Place tentacles on Gelato and top with a sprig of mint. Wait for compliments.

Posted to FOODWINE Digest 21 November 96 Date: Thu, 21 Nov 1996 23:05:05 -0600 From: Lyn Belisle <belisle@...>

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