1/2 cup finely chopped fresh chervil or curly parsley
1/2杯少量切成薄片的新鲜细香葱
1/4杯少量切碎的新鲜龙虾
1-1/2 Tbs. finely chopped shallot
1茶匙细磨碎的柠檬皮
2汤匙。新鲜的柠檬汁
1Tbs. red-wine vinegar
犹太盐和新鲜的黑胡椒粉
For the squid
1/4杯超级橄榄油
1/4 cup finely chopped garlic
1/4 cup finely chopped fresh flat-leaf parsley
1茶匙细磨碎的柠檬皮
3 lb. squid, cleaned (purple skin intact, if available)
犹太盐和新鲜的黑胡椒粉
营养信息
Calories (kcal) : 660
脂肪卡路里(KCAL):310
脂肪(g):35
Saturated Fat (g): 5
多不饱和脂肪(G):5
Monounsaturated Fat (g): 23
Cholesterol (mg): 400
钠(MG):1020
碳水化合物(G):46
纤维(G):13
糖(G):3
蛋白质(G):44
Preparation
做豆
If using dried gigante beans, put them in a large bowl, and cover with cold water. Soak overnight in the refrigerator.
Drain the beans. In a medium saucepan, heat the olive oil over medium heat. Add the onion, and cook, stirring, until softened, about 4 minutes. Add the beans, stock, and bouquet garni, and bring to a boil. Reduce the heat to a simmer, and cook until the beans are tender, adding salt to taste halfway through cooking and more water as needed, about 90 minutes. When the beans are tender, remove the bouquet garni and cool the beans to room temperature, then drain.
一锅well-salted水煮沸,and have an ice bath ready. Blanch the fava beans until tender, 2 to 2-1/2 minutes; drain and add to the ice bath. Drain again and, just before serving, add the fava beans to the marinated gigante beans.
In a large bowl, combine the oil, garlic, parsley, and lemon zest. Add the squid and marinate, covered, in the refrigerator for 3 hours or up to overnight.
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