12 medium squid
3 tbsp olive oil
1 salt
1 freshly ground pepper
1/4 cup chopped fresh parsley
1 few sprigs fresh rosemary
2 cup white vinegar (approx.)
PICKLING SPICES & HERBS
8 black peppercorns
2 garlic cloves
1 bay leaf
1 sprig fresh rosemary
Directions
Wash and clean the squid, separating the outer sacs
from the heads and tentacles, removing and discarding
the translucent cartilage, and small sand bag and ink.
Rub salt on the outer sacs and rinse them inside and
out with cold water. Heads and tentacles should be
rinsed thoroughly. Cut the sacs into 1/2-inch wide
rounds. Heat the oil in a frying pan and slip in the
squid rounds, heads and tentacles. Cover and simmer
until bright pink and tender (approximately 30
minutes), adding salt and pepper to taste, parsley and
rosemary during the last 15 minutes. Half fill a clean
quart-sized jar with the squid and all the juices
remaining in the pan. Add white vinegar almost to the
top, then the pickling spices and herbs. Seal the jar
tightly and shake. Marinate at least one day before
serving. Keep in the refrigerator.
To serve, remove from marinade and serve cold, within
10 days.
Servings: 6 servings
Kalamarakia Tursi (Pickled Squid) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Food historians have found proof that recipes existed far back into the distant past, in truth as far back as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient records were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts are a few ancient tablets in ancient Sumerian describing the making 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. Later on, in Roman times 25BC a roman called Apicius created a collection of scripts which described recipes cooked by the Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius informs us how the ancient cooks used many aromatic flavors, including some that we all recognise for example bay, mint and asafoetida. As our culinary historical trip moves on a few more years there were two books from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the curry that we all know today, but rather descriptions of the types of meals on the tables of the nobility of that time. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, such as parsley and basil. The introduction of these new herbs and spices created a torrent in manuscripts on food, the majority of which are now in academic collections. During the succeeding few hundred years, the upper classes tried to offer the best banquets, and consequentially cooks and their recipe collections became highly prized. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes of the day. By the arrival of the 1900s, cookery books are starting to become popular due to better eduction, more free time and disposable income. |
We hope you enjoy this Kalamarakia Tursi (Pickled Squid) recipe.
