* Exported from MasterCook *

Pickled Squid - Kalamarakia Tursi

Recipe By :The Food of Greece by Vilma Liacouras Chantiles
Serving Size : 12 Preparation Time :0:45
Categories : Ethnic-Greek Fish
Low Carb 5-10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 md Squid
3 tb Olive oil
Salt
Freshly ground pepper
1/4 cup Chopped fresh parsley
fresh rosemary
2 cups White vinegar
-----PICKLING SPICES & HERBS-----
1 tablespoon Black peppercorns -- appx 8
2 Garlic cloves
1 Bay leaf
1 rosemary sprigs

Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly. Cut the sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in the squid rounds, heads and tentacles. Cover and simmer until bright pink and tender (approximately 30 minutes), adding salt and pepper to taste, parsley and rosemary during the last 15 minutes. Half fill a clean quart-sized jar with the squid and all the juices remaining in the pan.
Add white vinegar almost to the top, then the pickling spices and herbs. Seal the jar tightly and shake. Marinate at least one day before serving. Keep
in the refrigerator.

To serve, remove from marinade and serve cold, within 10 days.


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Per serving: 567 Calories (kcal); 55g Total Fat; (86% calories from fat); 13g Protein; 6g Carbohydrate; 198mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
5.6 carbs, 0.1 fibre,13.4 protein, 55.2 fat Grams Per Serve.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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