Ligurian moscardini
Instructions
Clean the baby squid, removing the ' ' beak and eyes.
Quickly wash them, cut them into small pieces, but if they are small, leave them whole.
Boil them for 10-15 minutes in lightly salted water to which you have added a whole onion and three tablespoons of vinegar.
Drain them and keep them aside.
Aside from Brown in a pan four tablespoons of olive oil, two medium sized onions cut into thin slices, one clove of garlic, a little Sage and a Laurel leaf.
When the vegetables have browned pour the vinegar, remove the garlic, stir and cook over low heat and boil just mentioned for about 10 minutes.
Adjust the salt, add a little pepper.
Place the baby octopus in layers in a jar or in a glass bowl, cover with cooking liquid declined.
Close the container and keep in a cool place.
The baby squid so prepared are very long.
Accompanying wines: Cinque Terre DOC, DOC Bianchello, Vermentino Di Sardegna DOC.
Ingredients and dosing for 4 persons
- 1500 g of moscardini
- 100 cl of white wine vinegar
- 3 onions
- 1 clove of garlic
- Sage
- 1 leaf of laurel
- 4 tablespoons of olive oil
- Salt
- Little of pepper