INK SEPIA in with Skordalia Tessa Kiros (Delicious)
Thursday, March 3, 2011
Clean Exploded Battery
Today I share with you a delicious dish if I say, surely fall short. Has been one of my recent discoveries and the truth is that I love. How could it be otherwise inspired by a recipe from my beloved Tessa Kiros. Do not fail to try if you like the ingredients it will surprise you for sure.
will have seen now that I've been a little busy and I could not update the blog. Just today I returned from Barcelona and you do not know who you've been these days, someone I really wanted to know. We had already exchanged emails before because when I discovered your blog was like an arrow, I loved it. sure you all know Friday Again because it has delicious recipes (and only have to go to his page, is a temptation). What you may not know is that Antonia and a great cook is a charming person, a heaven and celebrating their roots Almeria, Andalusia wit is so characteristic that we all love so imagine how they spent together, extremely well . Too bad I forgot the camera in Logroño, I would die of envy. It took me shopping in the neighborhood of Borne and my god, what stores. The two had to restrain ourselves to leave no shaking credit card because we liked it all! Two legs pa a bank, just like the two. Thankfully, precisely because it was so difficult to decide and finally we just enjoy our walk and talk about our stuff. And we discovered that not only share our interest in cooking but more. The truth is that I had a great time well, it was a pleasure. And to give a tribute enter Florentine to enjoy their delicious cupcakes. I decided on one of tiramisu which was delicious so if you happen not hesitate to visit them. Also the girl who served us was so nice we were chatting with it for a while. The truth is that I spent the time flying. Antonia, we must repeat.
And back to the recipe today, I have to warn you something. Do not be led by the picture sepia and the poor has not gone very favored. This is what happens when you have to fork a few diners eager to threaten to go on the jugular if you wait more than twenty seconds, I am sure you have spent some time (heh, heh, heh). My dear Tessa
accompanied by polenta, but I prefer to serve with Skordalia and the result has been better, it is delicious. I guess that almost all will be thinking, "Skorda what? Quiet although the name is very simple. It's actually a traditional Greek dish that, like all popular cuisine has many variants and families. Perhaps the most widespread version is that which is made from baked potato, garlic and oil, ingredients that are mashed in a mortar to a paste (as we would our ali-oli). Other versions use bread instead of potatoes wet, others include almonds and some also add vinegar. In Bulgaria a version of the same dish but with a different name (salsa Trakia) replaced the walnuts and almonds potato bread. As you can see ways of developing it are varied. For this dish I've chosen the most simple and I can assure that is delicious in combination with the sepia. Encourage them to try because if you like these you'll love cephalopods. Yes, prepare a good loaf of bread because it is needed.
accompanied by polenta, but I prefer to serve with Skordalia and the result has been better, it is delicious. I guess that almost all will be thinking, "Skorda what? Quiet although the name is very simple. It's actually a traditional Greek dish that, like all popular cuisine has many variants and families. Perhaps the most widespread version is that which is made from baked potato, garlic and oil, ingredients that are mashed in a mortar to a paste (as we would our ali-oli). Other versions use bread instead of potatoes wet, others include almonds and some also add vinegar. In Bulgaria a version of the same dish but with a different name (salsa Trakia) replaced the walnuts and almonds potato bread. As you can see ways of developing it are varied. For this dish I've chosen the most simple and I can assure that is delicious in combination with the sepia. Encourage them to try because if you like these you'll love cephalopods. Yes, prepare a good loaf of bread because it is needed.
INGREDIENTS 2 large squid, 3 cloves of garlic, 1 dash of white wine, 400 grs. chopped fresh tomato, 4 packets of squid ink, 1 tbsp sugar ½
For Skordalia: 1 squeeze of lemon, 6 tiny potatoes, salt, plenty of oil and 4 cloves of garlic
started DEVELOPMENT Sepia cleaning and for this we take head and bone. We clean it well under water and we take off the outer caul covering the entire body. Then we start the tentacles into pieces and do the same with the body of cephalopod. In a wide Cazula put olive oil and when it is very, very hot Andimo pieces of sepia. It is important that the temperature is high because we want to achieve an effective board, or in a short time to form a golden crust on the outside and all the liquid evaporte released sepia. If you have induction cooker can use the turbo but be careful because if the plate is very powerful and more than ten seconds left unturned we can scorch. It is important to brown well all parties. When the cuttlefish is ready add three minced garlic cloves. At the time when the garlic begins to smell pour the splash of white wine and let it evaporate a little alcohol. Meanwhile open the ink sacs of squid and diluted in four tablespoons of cups of water. They are further add to the pan. Braise and then incorporate the chopped tomato, pepper and salt. We left five minutes over high heat until large bubbles form. At that time we lower the heat to low and let simmer for 40 minutes until the cuttlefish is tender and soft and the sauce has a consistency something espesita). If necessary, if the sepia was left with we would add sauce during cooking liquid (water). Before removing from heat add a half tablespoon of sugar to counteract the acidity of the tomato.
Skoraliá To make the potatoes can cook in the micro. The wrap individually in plastic wrap and put them to maximum pontencia until well cooked. When you are ready, remove and let stand for half an hour. Then the peel and chop into chunks. Salted potato generously supported because too much salt. In blender or any robot crush 4 cloves of garlic with olive oil. Traditionally, beat it in a mortar with garlic oil and potatoes but it is more comfortable. In a large bowl with a fork mashed potatoes to the consistency of thick puree. Add a squeeze of lemon and then with the pestle we incorporate the olive oil we have obtained with the crushed garlic. This really can not do with the blender because that way the league is out of potatoes and you get a very unpleasant rubbery consistency. So mix the potatoes with the oil with the pestle, as if we were making a garlic mayonnaise. We must be generous with the oil and the best way to achieve the outcome that best suits our tastes is try as we will adding the oil. Grace is having a marked saborcito garlic to make it a constrained Sepia interesting. To serve if we present it in a dish put a layer of Skordalia (generous) covering the bottom and put it in sepia ink. You are ready to enjoy.
For Skordalia: 1 squeeze of lemon, 6 tiny potatoes, salt, plenty of oil and 4 cloves of garlic
started DEVELOPMENT Sepia cleaning and for this we take head and bone. We clean it well under water and we take off the outer caul covering the entire body. Then we start the tentacles into pieces and do the same with the body of cephalopod. In a wide Cazula put olive oil and when it is very, very hot Andimo pieces of sepia. It is important that the temperature is high because we want to achieve an effective board, or in a short time to form a golden crust on the outside and all the liquid evaporte released sepia. If you have induction cooker can use the turbo but be careful because if the plate is very powerful and more than ten seconds left unturned we can scorch. It is important to brown well all parties. When the cuttlefish is ready add three minced garlic cloves. At the time when the garlic begins to smell pour the splash of white wine and let it evaporate a little alcohol. Meanwhile open the ink sacs of squid and diluted in four tablespoons of cups of water. They are further add to the pan. Braise and then incorporate the chopped tomato, pepper and salt. We left five minutes over high heat until large bubbles form. At that time we lower the heat to low and let simmer for 40 minutes until the cuttlefish is tender and soft and the sauce has a consistency something espesita). If necessary, if the sepia was left with we would add sauce during cooking liquid (water). Before removing from heat add a half tablespoon of sugar to counteract the acidity of the tomato.
Skoraliá To make the potatoes can cook in the micro. The wrap individually in plastic wrap and put them to maximum pontencia until well cooked. When you are ready, remove and let stand for half an hour. Then the peel and chop into chunks. Salted potato generously supported because too much salt. In blender or any robot crush 4 cloves of garlic with olive oil. Traditionally, beat it in a mortar with garlic oil and potatoes but it is more comfortable. In a large bowl with a fork mashed potatoes to the consistency of thick puree. Add a squeeze of lemon and then with the pestle we incorporate the olive oil we have obtained with the crushed garlic. This really can not do with the blender because that way the league is out of potatoes and you get a very unpleasant rubbery consistency. So mix the potatoes with the oil with the pestle, as if we were making a garlic mayonnaise. We must be generous with the oil and the best way to achieve the outcome that best suits our tastes is try as we will adding the oil. Grace is having a marked saborcito garlic to make it a constrained Sepia interesting. To serve if we present it in a dish put a layer of Skordalia (generous) covering the bottom and put it in sepia ink. You are ready to enjoy.
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