Text 14252, 75 rader
Skriven 2011-08-03 04:49:00 av Dave Drum (1:124/311)
Ärende: GREEK 113
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Calamaria Gemista (Stuffed Squid)
 Categories: Seafood, Fruits, Nuts, Rice, Wine
      Yield: 4 Servings
 
      3 lb Large fresh squid
    1/2 c  Olive oil
      1 c  Coarse chopped onion; packed
    1/3 c  Long-grain rice
    1/4 c  Pine nuts
      2 lg Garlic cloves; chopped
    1/4 c  Currants
    3/4 c  Dry white or red wine
           Salt & fresh ground pepper
    3/4 c  Chopped fresh parsley
           -(packed)
    1/4 c  Chopped fresh dill, packed
      4 tb Chopped fresh mint
      2 c  Peeled, seeded tomatoes
           -(chopped)
 
  Wash and clean squid. Grasp the head just below the eyes,
  pull it off from the rest of the body, and set it aside. Cut
  away the thin purplish membrane on the outside of the tail
  section. Using your index finger, scoop out and discard the
  guts and thin cartilage "icicle" on the inside of the tail
  section. Rinse tail sections inside and out and set aside in
  a colander to drain. Take the head section in one hand and
  put pressure with your thumb and forefinger around the mouth
  and eyes, to squeeze them out. Discard mouth and eyes.
  
  Chop the squid tentacles and have them ready, as they will
  be used in the stuffing.
  
  In a large skillet, heat half the oilve oil and saute onion
  until wilted. Add rice, tentacles, and pine nuts and saute
  over medium-low heat for 2 to 3 minutes. Add garlic and
  currants to rice and stir quickly with a woodent spoon. Pour
  in 1/4 cup wine and 1/4 cup water. Season with salt and
  pepper. Reduce heat to low and simmer, covered, until liquid
  is almost completely absorbed and rice is soft but only
  about half cooked, about 15 minutes. About 5 minutes before
  removing skillet from heat, add parsley, dill and mint.
  Remove and let cool enough to handle.
  
  Using a small teaspoon or a butter knife, carefully fill
  about three quarters of each squid with the rice mixture.
  Use toothpicks to secure closed. Pour remaining olive oil
  into a large stewing pot. Place squid carefully in pot. Pour
  in remaining wine and enough water to cover. Bring to a
  boil, reduce heat to low, and simmer, covered for about
  1-1/2 hours, or until rice is cooked and squid fork-tender.
  Twenty minutes before removing squid from heat, add chopped
  tomatoes to pot and adjust seasoning with salt and pepper.
  Check throughout cooking to see if more water is necessary
  so that mixture doesn't dry out. Serve squid hot or cold
  with a simple green salad.
  
  SERVING SUGGESTIONS: This dish needs a delicate wine such as
  a Robola Callinga or Santorini Boutari. Serve with wild
  greens (horta), 'horiatiki salata (village salad), and a
  beautiful olive bread.
  
  Source: The Food and Wine of Greece - by Diane Kochilas
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A wit with dunces and a dunce with wits." -- Pope
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)