As I said yesterday , Thursday is fish day, and if I repeated with a satisfaction recipe found in a wonderful book, something I had to prepare my own.
Already the night before he was checked from the bottom of the box of black rice belief. Pretty, rustic cardboard, and glanced timidly hopeful: I could not answer to her look so cute?? Nooooo;)
The combination with the fish came to me immediately, regardless of whether it was Thursday. Initially I thought the squid, but arrived at the counter did not convince me what I saw.
much more attractive instead of squid were quite fresh , though not quite to the day.
but I wanted something special, fragrant and tasty, who could keep up and enhance the flavor intense and full of black rice. Hence the idea of \u200b\u200bperfume, after cooking, with the peel of citrus fruits and celery, but not as aggressive as aromatic spices.
The addition of black olives, this time outside of the squid, has come a bit 'so ... I do not know why but inspired me so much and in fact the final combination is ... delicious.
Thus the first taste that you feel is the intense and bitter olives, completed but not tamed by the scent of wine, the flavor of the caper and the sweetness of the tomatoes.
But when it exceeds the thin barrier squid ... SBAMMM! And 'how to overcome the sound barrier, and everything changes: it dominates the sweet squid, fruit and lemon and aromatic celery. But the black olive
not spring, and reappears at the end with its aroma, which again is mixed with those of squid, fruit and celery ...
I assure you that all the dish is a concert of flavors, fragrances and also: for my wife, who did not want to try it the other night when I was finishing it last night approached and said: " that smell, I knows that it is good ... (sin had already gone the last bite;)
Even more good then if you think about the eating quality of this octopus: low fat (1.7%) and much phosphorus, calcium and iodine. So you can taste but not weighs :)
And to enjoy the most of dish, despite the photos, I recommend you eat on a bed full of focaccia ( this here ) sliced, soaked with the bottom of cooking, or maybe even better on the bread without salt, Tuscan style.
In the picture, however, the accompaniment is a salad of endive and oranges, seasoned with a pinch of chopped parsley and lots of crushed fennel seeds in a mortar, seasoned with olive oil, lemon juice and salt. I was bitter endive
eaten raw, but once you remove the outer leaves is even sweet, and then make a fennel and orange aroma and taste ... delicious and perfect with this fish.
With these recipes, I participate in the contest Citrus proposed by Cynthia's blog "The cookbook Cynthia "
squid with black olives stuffed with black rice, citrus fruits and celery
Ingredients Serves 2
- 4 calamari not too big
- 120 grams (approximately) of black rice (black rice)
- 1 / 2 celery stalk
- the zeste of 1 / 2 orange and 1 / 2 lemon 1 bunch of parsley
- 1 / 2 clove garlic
- some fresh tomatoes 1 handful black olives (those with heart and love are the most tasty)
- 1 / 2 handful of salted capers
- 1 / 2 cup white wine salt
Preparation The night before Soak the black rice, so that they soften.
Boil rice in salted water. It will take about 30-40 minutes to cook, and still remain beautiful hard, chewy but not hard.
Clean the squid trying to keep the bags intact. Put aside your head e tentacoli, che potrete usare per altre preparazioni (tipo un piccolo antipasto)
Tagliate a cubetti piccoli piccoli il sedano, grattuggiate le zeste, ed unitevi il riso scolato ed intiepidito. Mescolate per bene e riempite con il composto le sacche dei calamari.
Fermate l'apertura con uno stuzzicadenti e depositate i calamari in una pirofila di misura (in modo che non avanzi troppo spazio) che avrete in precedenza unto.
Oliateli e salateli, cospargeteli con i pomodorini tagliati in quarti, le olive nere a pezzetti, i capperi dissalati, il prezzemolo tritato e l'aglio a fettine e per ultimo bagnate con il vino.
Infornate a 180-190 °C per circa 30-40 minuti, girandoli almeno 3-4 volte, serviteli caldi on vegetables or even better on slices of rustic bread soaked in the cooking of polenta or smooth and warm.
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