The fruits that the sea offers us, are really varied and lend themselves to the most varied preparations, first, second, appetizers, unique dishes but, some times, the best thing to do is to taste our dish to the natural, with few ingredients that do not cover too much the flavor Of the dish that we are going to cook. This is the case of our squid, only a small marinade to accompany a full-bodied and tasty clam. Worthy Accompagniamento of this dish, is an excellent Mandrarossa Grillo Costadune of the precious wineries Settesoli served fresh. Dear Friends of Casacostantino, let's see, then, what are the steps to prepare this delicacy!
2 tablespoons of oil
1 clove of garlic
Salt and pepper to taste
4 sprigs of fresh thyme
4 sprigs of fresh lemon thyme
6 fresh mint leaves
4 sprigs of fresh rosemary
50 grams of rocket
Some tomatoes for decorating
Let's start by preparing the squid marinade. Squeeze a lemon into a bowl, add the oil, salt, pepper, half sprigs of thyme, half sprigs of lemon thyme, chopped mint leaves and garlic coarsely chopped then emulsify with the help of a whip or a fork then pour the Our marinade on squid and let it rest in the fridge for an hour and a half at least, turning the squid from time to time in order to make them flavor well on all sides.
After the marinating time, we put a non-stick frying pan on the fire with a lively flame and let it warm up well. Meanwhile, we drain the heads of squid and Incidiamola in several points on one side. When the frying pan is very hot, we start to position ourselves on top of our squid, both the heads and the tentacles and cook for about ten minutes turning often and wetting, little at a time, with all the marinade until they are well golden on the outside but Still soft. Let's get ready to serve.
Tips for mise en place:
We prepare the dish by putting, on one side, a rocket base on which adageremo the squid's head, next to it, we will position the tentacles and to the side a slice of lemon. We complete the dish with a bunch of cherry tomatoes, a sprig of oregano on the squid, a pinch of salt and a drizzle of oil.
We serve well warm and good appetite!!!!!