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Tuscan squid
3 servings
Lower the squid into salty boiling water and cook for 8- 10 minutes, then rinse and squeeze. Cut the bag into rings, and the tentacles into pieces. Put the mass consisting of sprats, onions, carrots, celery and parsley in the pan, season with salt, pepper and add the squid. When all is toasted, put melko chopped turnips, pour over the wine and simmer over a low heat for 20 minut. Add the mash tomato, water, chopped parsley, pepper and tushit for half an hour over a moderate heat. Remove from the heat and pour in a few drops of lemon juice. Serve hot.
Lower the squid into salty boiling water and cook for 8- 10 minutes, then rinse and squeeze. Cut the bag into rings, and the tentacles into pieces. Put the mass consisting of sprats, onions, carrots, celery and parsley in the pan, season with salt, pepper and add the squid. When all is toasted, put melko chopped turnips, pour over the wine and simmer over a low heat for 20 minut. Add the mash tomato, water, chopped parsley, pepper and tushit for half an hour over a moderate heat. Remove from the heat and pour in a few drops of lemon juice. Serve hot.
fresh squid - 1 kg, turnip - 1 pc., vegetable oil - 0.5 cups, sprat - 6 pcs., onions - 1 pc., carrots - 1 pc., parsley root - 0.5 pcs., celery root - 0.5 pcs., dry white wine - 0.33 cups, tomato puree - 2 tbsp. spoons, water - 4 tbsp. spoons, pepper to taste, salt to taste
