Yield: 1 servings
|4 pounds||Squid; fully-cleaned,|
|\N \N||; bodies sliced in|
|\N \N||; 2-inch rounds, and|
|\N \N||; tentacles halved,|
|\N \N||; if large|
|10 \N||Garlic cloves; chopped plus 2|
|\N \N||; finely-minced|
|3 tablespoons||Olive oil; plus 1/2 cup for|
|\N \N||; dressing|
|\N \N||Freshly ground pepper|
|2 \N||2 ounce tins flat fillets of anchovies|
|¼ cup||Fresh lemon juice|
|¼ cup||Roasted pine nuts; tossed with coarse|
|\N \N||; salt|
|1 cup||Marinated sun-dried tomatoes; cut in strips|
|1 cup||Torn basil leaves; firmly packed|
|\N \N||Boston lettuce; for lining platter|
In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated.
In food processor combine anchovies and their oil with lemon juice until pureed. With motor running, slowly stream in remaining ½ cup olive oil.
Thin dressing with 2 tablespoons cold water. Dressing should be smooth and consistency of cream. If it is too thick, thin with a little more cold water.
Heat a charcoal grill until very hot, or alternatively, preheat broiler. On a fine-mesh grill, arrange squid in one layer and place over coals; grill, turning once, and remove as soon as squid turn opaque. Cool to room temperature. Alternatively, place squid on baking sheet and broil, turning once, 2 minutes per side or until opaque and just cooked through. Let cool to room temperature.
In a large salad bowl combine squid with minced garlic, pine nuts and anchovy dressing. Toss with sun-dried tomatoes, capers and basil. Serve on a bed of green lettuce with garlicky grilled bread.
Yield: 24 servings (as part of a buffet) Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4070
Converted by MM_Buster v2.0l.