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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.
Squid with potatoes
Squid with potatoes it is a complete second course, you will already have both the proteins and the carbohydrates needed to transform a dish into a single dish.
To make this recipe you will not need to be a great cooking expert, plus cooking will be completely the prerogative of the oven, so you won't even have to worry about it anymore.
Try and let us know if you liked the calamari cooked in this way.
Squid in white
750 g of fresh squid or 500 g of already cleaned frozen squid
3 tablespoons of oil
2 cloves of garlic
a meager glass of dry white wine
a sprig of parsley
a teaspoon of flour
HOW TO PREPARE
If you use frozen squid let them defrost at room temperature if you use fresh ones clean them thoroughly,
wash them and cut them in half lengthwise. Put the oil in a pan with the peeled garlic cloves and let them brown well. Add the squid, stir for a few moments, then pour over the white wine that you will evaporate. Cook
covered for 5 minutes. Meanwhile, clean, wash and finely chop the parsley, then add it to the fish, stirring gently. dilute the flour with half a glass of lukewarm water. Pour the mixture over the squid, add salt, raise the heat and continue cooking for about 8 minutes. Overall, the squid must cook (to be & laquoal dente & raquo and therefore tastier) about 15 minutes. 40 minutes
Paccheri with squid, cherry tomatoes and olives
Paccheri with squid, cherry tomatoes and olives are a decidedly fresh first course with a summer flavor. Preparing it is very simple and fast, but the result is tasty. Paccheri are a type of pasta typical of Neapolitan cuisine, perfect for slipping sauce and seasoning. This dish is a light variation of the classic Neapolitan calamatata, made with tomato, garlic and parsley. Here, we have added black olives.
Fry a clove of garlic in a pan with a drizzle of olive oil and chopped parsley. Cut and clean the squid, add the baby octopus first and shortly after the rest cut into rings. Deglaze with white wine, cook for about ten minutes and add the black olives and cherry tomatoes, then the tomato sauce. Boil the paccheri in abundant salted water and drain them al dente. Stir in the sauce in a pan and serve with a few leaves of basil or other parsley.
8 light recipes with squid
THE squid are part of the seafood and in the kitchen they are prepared in many ways. First it is necessary clean them at best, eliminating the mouth, eyes, pen, viscera and often, when buying larger specimens, even the skin covering the body. Once you have emptied the cone and separated the tentacles you can cook them to your liking, even in light version. They are in fact foods low in calories, therefore ideal if you are following a diet. Not only that, the proteins contained are of high value, low fats and medium cholesterol.
If you are on a strict diet you can simply boil them or steam them, and then season them in aseafood salad with vegetables, or, as in the recipe for grilled aromatic squid, season them with various herbs and scald them quickly on the grill. They are very quick to prepare and really tasty! Also perfect in single dishes such as squid skewers stuffed with tuna or in the first courses, combined with rice or pasta, in a light sauce, for example in the recipe for macaroni with squid sauce.
EASY AND FAST RECIPES WITH SQUID
Baked sandy squid, a delicious way to cook squid in the oven.
The squid with tomato and olives in a pan are an easy and quick fish main course to prepare.
Squid with potatoes and sautéed cherry tomatoes is a simple and fast single dish.
COLAMARI FREDDI WITH TOMATOES and rocket are a light, fresh and tasty cold dish to be prepared in 5 minutes..
The BAKED RINGS with aromatic herbs I am one delicious dish based on fish ready in a few minutes without frying!
The crispy and dry FRIED RINGS are a delicious fish appetizer & # 8230
Baked squid with potatoes and peas are a simple and tasty second course.
What's the secret to super tender squid?
Clean the squid and rinse them well under running water. Open them lengthwise (so that they can also be cooked well inside) and cut the surface with superficial longitudinal cuts and cross them in order to break the fibers and make the squid more tender. For this operation you will need a small knife with a pointed and very sharp one.
Grilling squid (or grilling)
Heat the plate (or the grill) very well so that it is hot, and place the open squid on top.
Cook the squid over high heat for about 2-3 minutes per side, depending on the size of the squid themselves.
Squids, and fish in general, must cook as little as necessary, otherwise, when they dry out, they harden.
Season the grilled squid
Once cooked, pass the grilled squid on a plate and season with salt and black pepper to taste, chopped fresh parsley, a drizzle of extra virgin olive oil and lemon juice.
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The recipe for fried calamari, a very simple dish, in which, however, not always all the precautions are taken to obtain them perfect, tender but with a crunchy crust. Here we try to list all the tips for a perfect dish.
THE fried squid I'm a dish passe partout, of those for whom we believe you do not need the recipe, yet the tricks of the trade are always needed, indeed they are the prodrome of perfection.
In this case the first trick is obviously that the squid are very fresh, and possibly small in size, this will make them softer. Our proposal is to fry them with a mix of flour, wheat and rice, so that they are more crunchy. Rice flour, however, is slightly sweeter to the taste than wheat flour, so if you like the traditional taste, use only wheat flour.
The squid, once cleaned, should be dabbed with kitchen paper and then floured very well, turning them in a bowl where you have put the flour mix, but then they should be gently beaten in order to eliminate the excess flour. Finally, they must be fried immediately, so if you have to fry many squid the advice is to flour a few at a time, and fry them gradually.
The other trick is to use good oil, peanut oil is best for healthy frying because it has a very high smoke point. Another excellent frying oil is olive oil, but you must use a well refined one because olive oils often have many residues that tend to burn and give a bitter taste to frying.
The fried food must be deposited on straw paper, or on bread bags, and must not be superimposed. It should be salted while still hot and immediately brought to the table. You can sprinkle some lemon juice on the fry, to taste, but just a second before eating them otherwise it will affect the crunchy texture.