Insalata di Calamari:
1 lb. small squid
juice of one lemon
1 or 2 teaspoons of chopped fresh parsley
1 clove garlic
(minced fine or put through garlic press)
hot pepper (optional)
1/4 cup of olive oil
salt and pepper
1/2 teaspoon oregano
Clean squid. Remove heads and tentacles, empty sac and wash thoroughly. Remove outer veining under cold running water (veining will pull off easily). Rinse again in cold water. The tentacles are also edible. To clean these, remove heads and proceed to clean as above.
Cook in lightly salted boiling water until tender. Cut squid into rings. Make a dressing of oil, lemon, parsley and other seasonings. Mix well and marinate squid. Serve warm or cold.
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