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
Academics have tracked the existance of recipes far back into the far past, in truth as far as pharonic Egypt, and possibly even further than that. Interesting though that maybe, mostly, these early recipes were just very basic pictorial instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to food historians is a series of stone tablets in ancient Sumerian which describe 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 exhilarated. Progressing into The time of the romans 25BC a man called Apicius created some documents showing how to cook the recipes cooked by the Romans. He describes how the meals of wealthy Romans were separated into starters, main meal and afters, something that is very familiar to us today. Additionally, he describes how the Romans made use of a good variety of herbs, including a few you will know for example thyme, rue and asafoetida. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices like basil and coriander. These new herbs and spices led to an explosion in manuscripts on cookery, some of which are kept safe in academic collections. Over the next few centuries, the rich families of the West strove to offer the most extravagent banquests, and because of this the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing the recipes of their peers. By the arrival of the twentieth century, cooking publications were greatly in demand as a result of higher levels of literacy, people having increased leisure time and disposable income. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Baked Squid With Garlic Anchovy Pasta recipe.
