Recipezaar: Squid,Italian recipes

Linguine Pescatore

Wed, 10 Nov 1999 01:13:00 -0500

"Voodoo" (Calamari-ink) Pasta

Tue, 02 Apr 2002 13:58:20 -0500

This is a new invention at our restaurant; it's already receiving rave reviews. :0) Much thx to our chief Eric. ps. you can cook the sauce before hand and add the squid ink to the sauce when you are cooking the pasta. -- posted by Izzy Knight

Calamari in Balsamic Reduction

Fri, 03 May 2002 14:14:50 -0400

I had this at a restaurant and ran home to figure out how to make it. It's such a delicious and unusual starter for a meal. -- posted by LaLa

Savoury Italian Fish Soup (Brodetto)

Sat, 04 May 2002 16:35:36 -0400

An aromatic traditional Italian soup, flagrant with fresh herbs, clams, shrimps, and sea bass. An out-of-the-world comfort food without the packing calorie. *recipe revised from foodtv.ca -- posted by Izzy Knight

Seafood risotto

Mon, 03 Jun 2002 20:50:50 -0400

This is based on a recipe in the Omaha paper from an Irish priest (See, we Irish can cook!) I changed it to suit my tastes better - obviously, the types of seafood you use is easily altered to fit your tastes. -- posted by ChrisMc

Fried Calamari

Wed, 17 Jul 2002 22:55:17 -0400

Crispy, tender, mouthwatering calamari....need I say more? -- posted by canarygirl

Spicy Seafood Stew Over Linguine

Wed, 29 Oct 2003 20:00:14 -0500

-- posted by Gingerbear

Italian Stuffed Squid Hoods

Sat, 01 May 2004 20:00:39 -0400

Simple and just so tasty based on a recipe from a Good Taste Magazine -- posted by Latchy

Supreme Italian Fish Soup

Wed, 19 May 2004 19:59:51 -0400

THIS FISH SOUP IS UNMATCHED. SIMPLY THE BEST. Dont be intimidated by long list of ingredients (this is a fish broth and fish soup combination recipe). Many ingredients can be substituted. Fish broth can be made days in advance and stored in the fridge. -- posted by Polar Bear

Calamari Salad

Fri, 05 Nov 2004 20:00:08 -0500

An excellent antipasto or summer lunch dish. -- posted by DeSouter

Ligurian Buridda (Italian Fish Stew)

Tue, 01 Mar 2005 19:59:50 -0500

Like everywhere else in Italy, in Liguria you can find a local food tradition, simple but packed with flavor. Buridda, a traditional Ligurian specialty, is a variety of fresh fish gently stewed in an aromatic tomato sauce flavored with garlic, herbs, carrots, onion and olive oil. Buridda is boasted as the region's tastiest dish. Serve over toasted Italian Garlic Bread. This dish can be made with fresh cheap fish cuts such as; dogfish, red mullet, angler fish, drumfish, etc. You can also add crab meat or use baby squid. This recipe is a result of the Fun, Food and Friends Game #1 that was part of 2005 RSC. I would like to thank Richard, the moderator of the Italian forum, for welcoming us and joining in our fun -- And to Susie D the game's host -- This was an amazing game! -- posted by NcMysteryShopper

Calamari Salad

Tue, 12 Apr 2005 16:41:01 -0400

From Gourmet magazine comes this wonderful calamari salad and although it is delicious eaten right after preparation, its even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving. -- posted by Julesong

Calamari Con Pomodoro

Thu, 22 Dec 2005 11:13:06 -0500

We have this on Christmas Eve. -- posted by Phil Franco

Calamari Ripieni (Stuffed Squid)

Wed, 18 Jan 2006 13:29:20 -0500

Another family recipe I got from Italian friends while living in Naples. This is so easy if you can find the squid. -- posted by Pilates Gal

Calamari

Wed, 12 Jul 2006 16:52:51 -0400

Who doesn't love squid covered in breadcrumbs, it is perfect for an entry -- posted by Perfect Pixie

Pasta Alla Pescatore

Fri, 21 Jul 2006 15:54:20 -0400

Courtesy of the Food network. -- posted by Phil Franco

Insalata Di Mare Campanese (Seafood Salad from Campania)

Mon, 18 Sep 2006 21:57:52 -0400

A refreshing and colorful salad reflecting the abundance of seafood, vegetables and olive oil in and around the Amalfi coast. This salad, which may be served as an appetizer or entrée, actually improves as it sits so make it early in the day to allow the flavors to marry. Serve with a mixed green salad, crusty bread and a nice glass of chilled white wine. Adapted from Whole Foods. Serves 6 as an appetizer, 4 as a main dish -- posted by Chef Kate

Calamari in Padella

Sun, 24 Dec 2006 08:02:04 -0500

tender calamari sautéed with capers, kalamata olives, onions, garlic, and finished with red wine marinara, and basil. -- posted by The Italian Cook

Marinated Calamari

Thu, 17 May 2007 15:14:22 -0400

This calamari is so juicy and tender. The squid is tenderised by overnight soaking in milk. Tossed in flour and deep fried. Serve with a squeeze of lemon and a salad on the side. Any quantities of squid can be used for this recipe- just adjust ingredient amounts to suit. -- posted by **Jubes**

Mostaccioli With Mussels, Calamari and Tomato Sauce

Fri, 31 Aug 2007 14:49:37 -0400

Mostaccioli con Cozze, Calamari e Salsa al Pomodoro. From the Barilla website. -- posted by dicentra

Linguine With Calamari and Garlic

Fri, 12 Oct 2007 00:51:17 -0400

I used to make this all the time and I'd forgotten all about it. This recipe is delicious. You can easily double this if you want to. It makes a great dinner, but also a great 1st course if you have company coming. Takes just minutes to make. It's from 1996 Bon Appetit. I'd serve it with garlic bread and a nice mixed salad. You are going to need to reserve some of the pasta water, so don't forget! ;-) -- posted by A la Carte

Zuppa Di Pesce

Mon, 03 Nov 2008 00:01:13 -0500

Italian Fish Soup. Gourmet. Jan 04. -- posted by dicentra

Croatian Squid With Rice

Mon, 06 Apr 2009 21:32:16 -0400

Also known as "Crna Riz" or "black rice", this recipe is traditionally a risotto made with squid ink, and wine. This alcohol free version is much easier to prepare, and is a great way to introduce kids to squid. -- posted by Chef #1228626

Florentine Stewed Calamari With Swiss Chard

Sun, 19 Apr 2009 23:52:04 -0400

From the Gourmet Magazine May/2009 I have not made this recipe YET! I'm waiting for Guests that will appreciate it!! Calamari isn't something I can get DH to eat :( -- posted by katie in the UP

Calamaretti in Zimino Con Polenta Alla Griglia

Mon, 19 Oct 2009 12:14:18 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. The nutrition numbers will be skewed as you won't be using the entire batch of polenta for this recipe. Save it and serve in other recipes. To save time, use store-bought prepared polenta. -- posted by Molly53

Squid Stuffed With Fennel Risotto

Mon, 11 Jan 2010 11:45:37 -0500

Squid tubes stuffed with a risotto made with fennel, onion, and white wine and then simmered in a tomato and red wine sauce. Adapted from The Essential Rice Cookbook (published by Borders). Delicious! -- posted by Da Huz

Spicy Sauteed Calamari over Pasta

Mon, 01 Feb 2010 12:31:11 -0500

I found this recipe on eastvillagekitchen.com and made it with my wife. It came out so good I had to add to my cookbook. If you like Fra Diavolo you'll love this! The version we just made was a little too spicy - I might try cutting down on the red pepper next time - but it was still really delicious. Great over pasta, or on its own as an appetizer (double the serving count for appetizer). -- posted by Chef Remy #186273