|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Stuffed calmars|
For four persons
8 calmars (120g each)
200g of caul
10cls of olive oil
salt and pepper
for the stuffing
300g of calmars
50g of “blettes” leaves
2 cloves of garlic
100g of mussels (without the shell)
100g of rabbit
80g of bacon
for the sauce
150g of flat parsley
250g of curly parsley
80g of butter
1 clove of garlic
for the caponate
500g of eggplants
1 clove of garlic
1 large spoonful of olive oil
350g of tomatoes
50g of caper
1 large spoonful of vinegar
Wash, gut, and remove the skin of the calmars (especially the ones for the stuffing), drain them on a piece of cloth.
Wash the «blettes». Peel the onion and the cloves of garlic.
Pass all the stuffing ingredients through a masher equipped with a medium size gril.
Stuff each calmar with this mixture. Wash and drain the caul, then cover the calmars individually with it.
SAUCE WITH PARSLEY
Wash and drain both types of parsley. Mix the curly and the flat parsley, 10cls of water and the butter.
Season.. Peel and add the garlic. Boil the sauce, then, while whipping, cook it on a hot temperature for 5 minutes. Mix and store it.
Wash and cut the eggplants into small cubes. Cook them for 5 minutes in the steam.
Peel and thinly cut the onion and the garlic. Fry them with olive oil in a stewpan.
In a pan, boil the tomatoes for 30 seconds. Remove the skin, the seeds, then mash them.
In the previous pan add the tomatoes, the eggplants, cook them for 20 minutes on a soft temperature. Add the caper, then the vinegar, and season.
Fry the rest of the flat parsley, store it on absorbent paper. Heat the oven to 200°. Put olive oil in a pan, fry the calmars until they get light brown.
Heat it in the oven for ten minutes.
Put some “caponate” in each plate with the calmars (cut into 2 pieces). Pour the sauce over the calmars, sprinkle with fried parsley.
Creation date : 30/08/2008 @ 21:33
Last update : 30/08/2008 @ 21:33
Category : Recipes
Page read 6424 times
Print the page