So on to our 4th dish of the day
Trim squid and marinate in Evo and white wine for 1 hr.Great, I think it is about time we changed from the local beer, as you know what they call me, 2 beer's Pete and well after 3 its a
wonder I can hold the camera, thank goodness I'm the paparazzi
at these cooking classes and not holding sharp knives or operating
any machinery!!!
Yes it may be the wine for the marinate ... but one should always taste to make sure its worth cooking with! yep the things I have to do to be helpful!
Blanch spinach or "frizzie" one of their bitter greens for 1 min and plunge into iced
water drain and set side.
Wash and cut red pepper and micro for 5 mins. Blitz with salt and a pinch of chilli powder to make a cream.
Fry squid quickly and to plate with the combined 3 sauces and serve.
Trim squid and marinate in Evo and white wine for 1 hr.Great, I think it is about time we changed from the local beer, as you know what they call me, 2 beer's Pete and well after 3 its a
wonder I can hold the camera, thank goodness I'm the paparazzi
at these cooking classes and not holding sharp knives or operating
any machinery!!!
Wash and cut red pepper and micro for 5 mins. Blitz with salt and a pinch of chilli powder to make a cream.
In a pan fry 2 garlic cloves and a simgy little bit of chilli powder "again remember those hens teeth"! with EVO till
just coloured. Add baked dried black bread and cover with water cook for a few
mins and blitz to make a soup. Salt and pepper to taste. Set aside.
Blitz the greens with EVO and salt pepper taste. Fry squid quickly and to plate with the combined 3 sauces and serve.
First it the bread soup
then the capsicums
Then add my favourite colour
Of course some more olive oil, we are in Sicily!
AND then eat, just loving the Sicilian seafood
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