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
It is quite feasible to prove the history of written cooking instructions far back into history, in truth as far as ancient Egypt, and possibly even further than that. Interesting though that is, these, ancient recipes were just very simple pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to historians is a collection of clay tablets in the Sumerian language describing 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 exhilarated. As we move into The time of the romans 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of Roman times made use of a wide range of spices and herbs, including many that are still in use today for example bay, fennel and asafoetida. Closer to modern times, we find two interesting cookery books which appeared in the 14th Century - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that is served today, but instead descriptions of the types of food prepared for the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy land, such as coriander, basil and rosemary. The introduction of these new culinary ideas created an explosion in recipe manuscripts, the majority of which are kept safe in private collections. During the next few hundred years, the powerful and rich houses tried to lay on the most exotic meals, and consequentially cooks and their recipes were much in demand. However, it wasn`t until the 19th century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording the recipes of their peers. By the time we get to the twentieth century, cook books are increasing in popularity mostly as a result of better eduction, people having more spare time and having more money. Like it or not, the introduction of TV gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Baked Squid With Garlic Anchovy Pasta F&W 1 recipe.
