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![]() ![]() ![]() ![]() Makes 6 servings Ingredients: 2 pounds medium-size calamari (about 12), cleaned 1 cup lightly packed chopped fresh Italian parsley leaves 1/3 cup extra virgin olive oil 2 teaspoons sea salt Freshly ground black pepper 1 1/2 pounds baking (russet) potatoes, peeled and cut into 1/4-inch rounds 1 cup sliced onions 1 cup water Directions: Preheat oven to 475 degrees Fahrenheit. Cut the bodies of the calamari crosswise into 3 pieces. In a large bowl, toss the calamari pieces and tentacles with the parsley, oil, salt and pepper until the calamari is coated. Add potatoes and onions and toss well. Transfer to a 14- x 12-inch baking pan, spreading into an even layer. Pour the water over the calamari mixture and cover the pan tightly with aluminum foil. Perforate the foil in several places with a fork. Bake for 30 minutes. Uncover, turn the potatoes and calamari with a spatula and cook uncovered, turning the potatoes and calamari twice more, until golden brown and tender, about 20 minutes longer. Serve hot. From Lidia's Italian Table (William Morrow, 1998) ![]() home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design |
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