Squid Stewed in Cream
Pasta and Pizza • European
Description
Squid stewed in cream
Ingredients
- Squid 15 oz
- Pickled Chanterelles 5 oz
- Eggplants 10 oz
- Garlic 2 cloves
- Celery stalk 1 stalk
- 10% cream 10 fl oz
- Grated Ginger Root 0 oz
- Olives stuffed with lemon 10 pieces
- Marinated cherries 6 pieces
- Orange Bell Peppers 1 piece
- Garam Masala to taste
- Yakiniku sauce to taste
- Ground coriander to taste
- Tarragon to taste
- Parmesan Cheese 0 oz
- Fettuccine Pasta 10 oz
- Lemon ¼ piece
Step-by-Step Guide
Step 1
Cut the squid into strips and place in salted boiling water for 30–60 seconds. Remove and set aside in a cool place to cool and dry. The water can be used later for cooking pasta.
Step 2
In oil, if desired, sauté half of the garlic and the squid for 2 minutes, drizzling with lemon juice. Transfer to a bowl, grate in the ginger, add half a teaspoon of garam masala, a couple of tablespoons of teriyaki sauce, grind the coriander, and drizzle with lemon juice. Cover and let marinate.
Step 3
Cut the vegetables into strips, slice the mushrooms and celery, and quarter the tomatoes. Crush the olives, remove the pits, and chop coarsely.
Step 4
Sauté the onion and garlic, then add the mushrooms, celery, eggplant, bell pepper, and tomatoes.
Step 5
Add the squid, tarragon, spices, and olives, sauté, and then simmer for a while.
Step 6
Pour in the cream and, after a couple of minutes, grate the cheese.
Step 7
Start cooking the pasta.
Step 8
Remove the squid from the heat and let it rest while the pasta cooks.
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