Insalata di moscardini ====================== 1.25 kg moscardini (small squid found in the Mediterranean) or calamari, octopus, etc. 1 litre water 20 ml vinegar salt 1 onion 1 stick celery 2 cloves of garlic For the olive sauce: 150 ml olive oil 30 ml lemon juice (more) salt 1 bay leaf, powdered 50 g stoned black olives, pureed Put the water, vinegar and salt into a pot with the onion, celery and garlic and bring to the boil. Add the moscardini and simmer with the lid on for 20 to 25 minutes. Poke with a fork to see if they are cooked. Make an olive sauce out of the specified ingredients. Take the moscardini out of the pot, cut into small pieces and serve on a large plate covered in the sauce. (from: L'Antiartusi, by Luigi Volpicelli and Secondino Freda) Printed by: LEHEY_GREG @ESSG Sent: 05 Jan 87 17:24 From: DAMBROSIO_GUIDO @CASG To: LEHEY_GREG @ESSG Subject: COSIG: Need calamari salad recipe??? In Reply to: 01 Jan 87 15:13 From LEHEY_GREG COSIG: Need calamari salad recipe??? Thanks Greg.....Happy New Year to you Too!. I made a misto and cook the calamari. Recipe follows: Put Following in slow cooker.......... 1 cup Tomatoe puree, 1 cup Chili sauce, 1 cup water, 1/2 cup olive oil, 1/2 cup white wine vinegar, 1 TBS horseradish, 1 TBS Worsteshire, 1/2 cup chopped green peppers, 1/2 cup chopped onions, 2 lbs calamari. I cooked it on low for 8 hours...........................Guido -------------------- REPLY 01 Jan 87 15:13 From LEHEY_GREG COSIG: Need calamari salad recipe??? Hi, Guido, a Happy New Year to you You're cutting it a bit fine with the response time if you've already bought the calamari, aren't you? In any case, I have a couple of recipes which might be of interest: First, a preparation with celery, chopped onions, etc. This one is apparently intended to be eaten warm, but I see no reason why it should not be just as good cold. Insalata di moscardini ====================== 1.25 kg moscardini (small squid found in the Mediterranean) or calamari, octopus, etc. 1 litre water 20 ml vinegar salt 1 onion 1 stick celery 2 cloves of garlic For the olive sauce: 150 ml olive oil 30 ml lemon juice (more) salt 1 bay leaf, powdered 50 g stoned black olives, pureed Put the water, vinegar and salt into a pot with the onion, celery and garlic and bring to the boil. Add the moscardini and simmer with the lid on for 20 to 25 minutes. Poke with a fork to see if they are cooked. Make an olive sauce out of the specified ingredients. Take the moscardini out of the pot, cut into small pieces and serve on a large plate covered in the sauce. (from: L'Antiartusi, by Luigi Volpicelli and Secondino Freda) La salade des poulpes ===================== 1.5 kg small squid, octopus or calamari salt 150 ml olive oil the juice of 4 lemons freshly ground pepper 250 g cold boiled rice Put the squid into a heavy pan and salt. Warm gently for 15 to 20 minutes until they have given up all their reddish fluid. Then take the lid off and simmer very gently until the liquid has evaporated again. Add 30 ml of oil and turn the heat up again to fry them until dry. Put onto a plate and add pepper and lemon juice to taste. Cool and put into the refrigerator. A fine pinkish jelly will form on the squid. Serve well cooled with the rice, which can be mixed with the squid. (From: La cuisine de la comte de Nice, by Jacques Medecin) ================================================================== I am saving the recipes in \ESSG.$OS.COSIG.SQUID Enjoy! Greg -------------------- ORIGINAL 31 Dec 86 19:23 From DAMBROSIO_GUIDO @CASG COSIG: Need calamari salad recipe??? Does anyone have the recipe to make cold calamari salad? I believe the calamari is uncooked and just marinated. I have looked in every cookbook I have and none have the recipe I need. This is the salad with calamari (squid), celery, chopped onions and marinade of some kind sold in most Italian delis. Thanks in advance. .................Guido P.S. Please answer ASAP. I already bought the calamari.