Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Anti Pasti
Zucchini Appetizer
Zucchini Rolls
Chicken Paté
Roasted Tomato Starter
Pop's Olives
Artichoke Pie
Zucchini Fritters
Grilled Romaine
Bread with Lemon
Baked Feta Cheese
Aunt Fanny's Crescent Rolls
Proscuitto and Figs
Sonoma Cured Salmon
Roasted Sweet Peppers
Grilled Marinated Vegetables
Broiled Stuffed Mushrooms
Artichokes with Shrimp Topping
Artichoke Fritatta
Deviled Crab
Celery Victor
Mozzarella and Tomatoes
Marinated Calamari
Veal Carpaccio
Crab with Orange
Caponatina a la Siciliana
Peperonata
Home Cured Proscuitto
Giardiniera
2005 Sauvignon Blanc
2005 Glissando
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Marinated Calamari
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1 pound, small fresh calamari
3 ripe Roma tomatoes, diced
6 small green onions, white part only, thinly sliced
1/2 cup, fresh tarragon, finely chopped
4 medium garlic cloves, finely chopped
3 tablespoons, capers
1/4 cup olive oil
Juice of two ripe, medium sized lemons
1 teaspoon, coarsely ground black pepper
12 quarts, water
Salt to taste
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Wash calamari, then separate tentacles from body, and remove the
spine
from the body part.
Bring water to boil in large sauce pan, add calamari
and cook for about two minutes.
Plunge squid (calamari) into cold water
to stop the cooking.
When cool, add the squid to mixing bowl, and add the
diced tomatoes, onions, capers and tarragon.
In a small bowl, combine
garlic, oil, lemon, and pepper, mix well, and pour over squid and mix
gently.
Salt to taste. Serve with fresh sourdough French bread.
Makes 6
to 8 servings.
Enjoy with our 2005 Sauvignon Blanc.
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