Yield: 1 servings
|5 tablespoons||Olive oil|
|1 pounds||Cleaned squid; bodies cut into|
|; rings, tentacles|
|; left intact|
|1||Onion; halved, sliced|
|¼ cup||Minced fresh parsley|
|2 larges||Fresh rosemary sprigs or 1 tablespoon|
|½ cup||White wine vinegar|
|2||Garlic cloves; peeled|
|8||Whole black peppercorns|
|12||Baguette bread slices|
|Additional olive oil; (optional)|
|Additional minced fresh parsley|
Bring 1½ cups water and 3 tablespoons oil to simmer in heavy large skillet over medium heat. Add squid and onion. Cover and simmer 15 minutes.
Add ¼ cup minced parsley and rosemary. Cover and simmer until squid is tender, about 10 minutes. Transfer mixture to large jar. Add vinegar, garlic, peppercorns and bay leaf. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.) Preheat broiler. Brush baguette slices with 2 tablespoons oil. Broil until golden, watching closely to avoid burning. Drain squid mixture. Discard rosemary sprigs, garlic and bay leaf. Transfer squid mixture to medium bowl. Season to taste with salt and pepper. Drizzle with additional olive oil, if desired, and sprinkle with parsley. Serve with toasted baguette slices.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 671 Calories (kcal); 68g Total Fat; (87% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 13 ½ Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.