Text 18339, 74 rader
Skriven 2007-07-30 14:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: best of all worlds 903
==============================
 ML> All good things rolled into one?
 DS> Mmmmm.  Porky calamari goodness.

Works for me. Almost as good as

Stuffed Squid with Chocolate Sauce  
cat: odd, seafood, vegetable
servings: 5

      1 lb Squid, cleaned, dried
    1/2 lb Ground pork
           Olive oil
      1    Onion, finely diced
      1 sm Carrot, finely diced
      2    Garlic cloves, minced
      2    Parsley sprigs, minced
    1/4 c  Bread crumbs
    1/2 c  Pine nuts, lightly toasted
           Salt, pepper
      1 c  Fish, shellfish or chicken
           -stock
    1/2 c  Dry white wine
     10    To 12 almonds, blanched,
           -roasted
      1 oz Ibarra brand chocolate,
           -coarsely grated (see note)
      2 sl Fried crustless French bread
           -(not sourdough)

  Adapted from "Catalan Cuisine " by Colman Andrews.
  
  Remove heads and tentacles from squid and set bodies aside. Mince heads and
  tentacles, then mix well with the ground pork (may use a food processor).
  
  Heat about 1/2 inch of olive oil in a cassola (like a cazuela, the   
  straight-sided pottery vessel used for paella and other dishes in Spain) or
  large skillet and saute the onion, carrot, garlic and parsley in it until  
  the onions are wilted; add the pork mixture, crumbs and half the pine nuts,  
  mixing together well and cooking until the meat is well done. Season to  
  taste with salt and pepper, then remove mixture from pan and drain on paper
  towels or in a colander.
  
  Preheat oven to 350F.
  
  When the pork mixture is cool, lightly stuff the reserved squid bodies with
  it (do not overstuff, or the squid will shrink and tear during cooking).
  Bake the squid in a single layer, uncovered, in a lightly oiled baking dish
  for about 20 minutes.
  
  Meanwhile, deglaze the cassola with the stock and wine, simmering until it
  is reduced by about half. While the liquid reduces, put the almonds,
  remaining pine nuts, chocolate and fried bread in a mortar and pound with a
  pestle until finely ground, then moisten with a bit of the liquid to make a
  thick paste (it must be fine, without grainy texture). Add this mixture to
  the reduced liquid, stir in well, return to the boil and season to taste.
  Pour over the stuffed squid, or spoon onto serving plates and set the squid
  on top of the sauce.
  
  Note: lbarra chocolate is sweetened and flavored with almonds and cinnamon
  and is available in many markets in the Bay Area.
  
  PER SERVING: 535 calories, 31 g protein, 16 g carbohydrate, 40 g fat (10 g
  saturated), 239 mg cholesterol 96 mg sodium, 3 g fiber.
  
  Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
  
  Posted by Stephen Ceideburg

Collected by Bert Christensen
Toronto, Ontario

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