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
Written recipes as an idea can be found back into ancient history, in truth as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts is a collection of stone tablets in Sumerian which recount 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 those who drank it feel blissful. During the time of the Romans a man called Apicius created some documents which described recipes cooked by his fellow Romans. He recounts how the meals were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient cooks used many herbs and spices, including many that are still in use today such as basil, mint and dill. Moving our culinary historical trip onwards, we have two books from the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is popular today, but rather recipes for the types of food eaten by the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices prompted an outbreak in books on cooking, many of which are now in private collections. Over the next few hundred years, the rich families of the West tried to offer the best banquets, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording the recipes of their peers. By the time we get to the twentieth century, cookbooks were starting to become popular mostly as a result of increased literacy, more free time and having more money. |
We hope you enjoy this Baked Squid With Garlic Anchovy Pasta recipe.
