SC - need calamari advice

[DeSevyngy at aol.com]

In a message dated 8/22/00 8:43:36 AM Mountain Daylight Time, rispoli at gte.net 
writes:

<< My grandmother taught me that the longer you cook calamari the chewier it
 gets.  when she made calamari rings she sauted them with garlic and oil than
 added tomato paste and stirred till the paste and oil combined.
 Save the tenticles they are great in fish salad alond with the rings, conch,
 and shrimp with a vinegar/lemon juice dressing >>

Your grandmother was a wise woman.  I cut my teeth on calamari and the like. 
The faster the cooking method the better.  Calamari, like shrimp, will stay 
delicate and moist in nature when not over cooked.  Calamari "steaks" do very 
well when served "Piccatta" in a creamy lemon and caper sauce, also try using 
the ink in risotto, the very delicate flavor off sets a remarkably dramatic 
appearance. 

Now my stomach is rumbling and I'll have to plan another trip home, you just 
can not get fresh seafood in Utah!

Isabeau


HL Isabeau de Sevyngy
Squired to Sir Sakura kita no Maikeru
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