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
Servings: 4 servings
Baked Squid With Garlic-Anchovy Pasta Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Pasta; Seafood; Vegetable
The History of Recipes
We are able to read the history of meal recipes way back into distant history, in fact as far back into history as the ancient Egyptians, and maybe further still. Having said that, generally, these ancient records were just very simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a series of ancient 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 making anyone who drank it feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into starters, entrees and afters, something we still use today. This early Roman chef describes how the chefs of Roman times made use of a wide range of herbs, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. These new foods and spices was responsible for a surge in manuscripts on cookery, most of which still exist in private collections. During the next few centuries, the upper-class families of the West strove to serve the most exotic banquets, and because of this the best cooks and their recipes were much in demand. Nevertheless, it was during the 1800s the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes common in their social group. The revolution that is television brings us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Baked Squid With Garlic Anchovy Pasta recipe.
