2 Green peppers, cut in 1/" strips
1/4 cup Olive oil
6 small Squid, cleaned, skinned, cut in 1/4" rings
1/4 cup Marinara sauce
4 Cloves garlic, minced
2 Spanish onions, thinly sliced
1/3 cup French dressing
1 Bay leaf
Salt and pepper, to taste
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In a skillet saute the green peppers in olive oil for 3 minutes, or until softened. Add the squid rings and saute for 2 or 3 minutes, or until the squid is tender. Pour off and discard the oil. Stir in the marinara sauce and garlic and transfer to a small bowl. Add the onions, French dressing, bay leaf and salt and pepper. Let the salad stand, covered, in the refrigerator for 2 days.
Source: The Haunch of Venison, Salisbury, Great Britain as reported in Gourmet Magazine, August, 1976
Recipe by: The Haunch of Venison, Salisbury, Great Britain
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on 7 No, v 1997
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