.jpg.opt183x209o0,0s183x209.jpg) Ingredients: 4 medium squid, gutted, cleaned and skinned - tentacles and wings kept seperate. 200g mixed cherry and plum tomatoes, sliced, halved or quartered. 1/2 a red onion, peeled and finely sliced 1 bulb of fennel, plus herby tops juice and zest of 1 lemmon and 1 orange 5ml dried oregano good quality herb vinegar and olive oil. salt and freshly ground black pepper. 1 dried red chilli, crumbled
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Welcome to Free Recipes Online. We want to welcome you to our latest invention - a combination of recipes from all over the globe. In the next couple of weeks you'll see this website transforming numerous times from a dull lifeless place on virtual space, into a bubbling atmosphere filled with much excitement as we will tingle your every taste sensation. On numerous occasions you will probably find that there is some technical errors as we are honing the precise features of this site, but I promise to you now - if you bare with us and keep on coming back through the rain, we here at Free Recipes Online will take you on a tour of taste with us through the mediterranean, the maldives, the americas, europe, asia, australia and much more... Here, let us give you a kickstart with a little appetiser from Italy... Insalata di pomodori, Finocchi...(tomato, fennel & squid salad) ...enjoy:-)
Instructions: Slice squid bodies along one side and flatten them out. Score the inside flesh in a criss- cross pattern with a knife.Remove the herby tops from fennel. Cut fennel in 1/2 and then in fine strips, then toss it together with tomatoes and onion. Squeeze lemon and orange in salad and add oregano. Dress salad with 45ml of herb vinegar, 100ml olive oil, salt and pepper then toss and taste. Make corrections. Use a griddle pan or large preheated frying pan to cook squid. Sprinkle squid with a little salt and pepper, sprinkle over the dried chilli and pat with oil on both sides. Add tentacles to the pan first as they are a little tougher than the body. After about 2 mins add the body scored section down. Color both sides of the squid by cooking each side for not less than 4 mins. While still warm, cut up at an angle and add to salad. This salad can also be used as an appetiser and serves four.
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