INGREDIENTS: SERVES 6
1 1/2 cups water
1/2 cup olive oil
3 pounds cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles
left intact
1 onion, halved, sliced
1/4 cup minced cilantro
2 large fresh rosemary sprigs
1/3 cup rice wine vinegar
2 garlic cloves, peeled
8 whole black peppercorns
1 bay leaf
1 dried chile
12 baguette bread slices
Additional olive oil (optional)
Additional minced fresh cilantro
PREPARATION:
Bring 1 1/2 cups water and 3 tablespoons oil to simmer in heavy large skillet over medium heat.
Cover and simmer2 minutes. Let cool. Add 1/4 cup minced cilantro and rosemary. Transfer mixture
to large jar. Add onion, 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 cilantro. Serve with toasted baguette slices.
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Bring 1 1/2 cups water and 3 tablespoons oil to simmer in heavy large skillet over medium heat. Cover and simmer2 minutes. Let cool. Add 1/4 cup minced cilantro and rosemary. Transfer mixture to large jar. Add onion, vinegar, garlic, peppercorns and bay leaf. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.)
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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