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    Saute de Scupions A la Nicoise


    Source of Recipe


    Cookbook; Unknown


    Recipe Introduction


    From on of my Grandmother's very old cookbooks, unfortunately I don't have the name of the book.

    *Translation is Squid with Tomato and Anchovies


    List of Ingredients


    • 2 Very Ripe Tomatoes
    • 1 Tbl. Fresh Chopped Tarragon
    • 1/2 Tsp. Salt; divided
    • 1/4 Tsp. White Pepper; divided
    • 1 Small Chopped Onion
    • 1 Lb Squid
    • Flour for dredging
    • 6 Tbl. Olive Oil; heated + 2 Tbl. Olive Oil; unheated
    • 1 oz. Anchovy Fillets; chopped
    • 1/2 Cup Fine Bread Crumbs
    • Lemon Wedges for garnish


    Instructions


    1. Peel and chop tomatoes, cook over high heat with tarragon, 1/4 teas. salt, 1/8 teas. white pepper and onion for 20 minutes.
    2. Press through a fine sieve or blend for 20 seconds. Spread puree into the bottom of a shallow baking dish.

    3. Clean Squid. Pull the head from the body, remove the transparent spine and wash off the ink. Cut tentacles from head and discard the head and attached innards. Cut the bodies in half or quarters.
    4. Preheat oven to 400 degrees. Flour squid lightly, sprinkle with 1/4 teas. salt and 1/8 teas. white pepper and saute in 6 tbl. of hot olive oil for about 5 minutes on each side.
    5. Arrange on top of puree, sprinkle with anchovy fillets, top with bread crumbs and 2 tbl. olive oil. Bake for 10 minutes and garnish with lemon wedges.
 

 

 

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