1 lb squid, about 2 long
1 flour for coating
1 salt
1/2 cup olive oil
1/4 cup sauterne wine
1 lemon, juice of
Directions
Wash the squid thoroughly, and pull out the soft
backbone and ink sack from the head of each. Remove
the black membrane from ove the whole squid. Coat them
with flour and sprinkle with salt. Heat the olive oil
in a heavy skillet and fry the squid until brown.
Pour the wine over the squid, stir, and turn off the
heat. Add lemon juice and stir. Let the squid stand
in the sauce for ten minutes, then drain. Arrange on
a hot serving dish. Serve on small individual plates
with forks.
Servings: 6 servings
Kalamarakia (Greek Squid) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Experts have proved the existence of recipes way back into ancient history, in truth as far back as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these early cook books were just very simple pictorial instructions for meal preparation.
As we move into Roman times 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvre, main course and desserts, a very modern way of dining. This early Roman chef describes how the ancient chefs used a wide range of herbs, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab cuisine, such as rosemary and coriander. These new herbs and spices caused an increase in cookery books, the majority of which still exist in private cookery archives. By the advent of the 1900s, recipe publications were greatly in demand as a result of higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Kalamarakia (Greek Squid) recipe.
