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is called à
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obsessive. All my life, when something interested me,
I became obsessed with it. I learned all I could about
it. I lived it! .
. . Ive been obsessive about food as long as I
can remember. I am now obsessive with French cookery
- its preparation, materials, history, politics, and
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grams baby squid
2 tablespoons oil
1 medium onion, peeled, thinly sliced
1 clove garlic, peeled, germ removed, thinly sliced
350 grams plum tomatoes, cored, peeled, seeded, shredded
1/4 teaspoon piment dEspelette
coarse salt and freshly ground black pepper, to taste
1 tablespoon fresh flat-leaf parsley, minced
1/2 tablespoon fresh cilantro, minced
the squid: pull the head from the hood and set aside.
Squeeze the offal from the hood and discard. Remove
and discard the quill. Peel the fine skin off the
hood and discard. Rinse the hoods in cold water and
cut crosswise into 3-mm wide rings. Set aside.
each of the heads crosswise, just between the eyes
and the tentacles. Discard all but the tentacles.
Check the tentacles to make sure the beak is not still
attached. Cut each set of tentacles into two halves.
the oil in a saucepan over medium heat. Add the onion
and garlic. Cook for a while until the onion is soft,
but not brown.
the tomatoes and stir. Season with piment, salt, and
pepper. Add the squid pieces. As the mixture boils
lower the heat. Stir occasionally.
20 minutes, add the herbs and mix. Cook for another
10 minutes. If the sauce doesnt appear to be
thickening as the cooking time comes to an end, increase
the heat slightly to cause more of the liquid to evaporate.
Catherine Quévremont, Tomato Cuisine, 2003, page
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