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
Written cooking instructions as an idea can be tracked back into history, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these early cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to experts is a collection of ancient tablets in the Sumerian language which recount the making 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 tried it feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius created some documents describing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and desserts, a very modern way of dining. He also informs us how the ancient chefs made use of a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, rue and parsley. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books published in the 1300s ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian curry that we all know today, but rather recipes for the types of food prepared for the rich. In the 15th century, knights returning from the crusades brought back many foods and spices from the East, including spices such as basil and coriander. The introduction of these new tastes led to an explosion in books on cookery, most of which are now in private collections. By the arrival of the twentieth century, cooking publications were in high demand, as a result of increased literacy, leisure time and disposable income. The introduction of television brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Kalamarakia (Greek Squid) recipe.
