1 1/2 lb small squid, cleaned, bodies sliced in
1 cup plain dried bread crumbs (about 4 o, unces)
1 tsp oregano, crumbled
1 tsp freshly ground pepper
1 salt
1/2 cup olive oil
2 tbsp olive oil
1 large clove garlic, minced
1 tsp anchovy paste
1/2 lb dried capellini (or other thin past, a)
1 tbsp unsalted butter
1 lemon wedges, for serving
Directions
: Preheat the oven to 450F. Bring a large saucepan of water to a
boil. In a large bowl, toss the squid with the breadcrumbs, oregano,
pepper, and one teaspoon salt. Spread the squid in a large baking
dish in a single layer and sprinkle with any leftover crumbs. Drizzle
1/4 cup plus 2 tablespoons of the olive oil on top. Bake for 10
minutes, or until the squid is golden brown and crunchy. :
Meanwhile, in a small saucepan, whisk the garlic and the anchovy
paste into the remaining 1/4 cup oil and bring to a simmer over low
heat. Cook, whisking, until fragrant but not browned, about 3
minutes. : Add salt to the boiling water. Add the capellini and
cook, stirring occasionally, until al dente, about 3 minutes. Drain
the pasta and return it to the saucepan. Add the anchovy sauce and
the butter and toss to coat. :
Make a bed of capellini on a platter or plates. Mound the baked
squid on the pasta and serve with lemon wedges.
By Tracy Seaman, in _An Italian Christmas Eve Meal_; "Food & Wine"
December, 1994 Typos by Jeff Pruett. Submitted By
COOK4U@VIVANET.COM On THU, 7 DEC 1995
114906 GMT
Servings: 4 servings
Baked Squid With Garlic-Anchovy Pasta - F&W 1 Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Pasta; Seafood; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the distant past, in truth as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts are some stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he describes how the meals were separated into appetizers, main meal and desserts, something we still use today. This early Roman chef describes how the early Romans were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, including basil and rosemary. These new foods and tastes led to an eruption in books on cookery, many of which are kept safe in private collections. Over the succeeding few centuries, the rich families of Wesstern Europe strove to lay on the best banquets, and as a result the best cooks and their collection of recipes became highly prized. However, it was during the 19th century that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. The TV revolution brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Baked Squid With Garlic Anchovy Pasta F&W 1 recipe.
