Trick or treat! Ick. Yuck. Gross. Is that what you’re thinking? Well, hmph! Give me your portion then. I love calamari (a.k.a. squid), and served in a simple garlic wine sauce over a bed of locally produced Al Dente pasta … well, I choose this for my Halloween treat.
According to Wikipedia, in English-speaking countries, squid is often marketed as calamari, the Italian word for squid. Many assume calamari are deep fried, chewy rings of indiscernible seafood. Yes it’s “calamari” but it’s also “squid”.
Artisan pastas, such as our own Al Dente pasta, are made with the highest-quality wheat which helps sauces to adhere better to the noodle. As in this recipe, I often undercook pasta and finish cooking it in the sauce. The pasta releases some of the starch, thickening the sauce a bit. As well, the sauce lends flavor to the pasta. Tantalizing symbiosis! I only rinse pasta if using it in a cold pasta salad. Again, you don’t want to remove the beautiful starch; in fact, I often add a bit of pasta cooking water to my sauce to add flavor and texture.
Women that grew up in countries outside of the United States, immigrated to America as young adults, raised families and have grandkids, capture my imagination. They’ve escaped war, poverty and oppression, many bringing only the shirts on their back and the recipes from their homelands. And their stories? Makes my life look like a pony ride at a … Full recipe post »
Disclaimer: This is not a recipe you can whip up in 30 minutes. This is a Polish Grandmother Recipe. And anyone who is a Polish Grandmother, or anyone who has a Polish Grandmother, or anyone (like me) who lives next door to a Polish Grandmother, knows that Polish Grandmother Recipes can’t be completed in less than thirty minutes. But … Full recipe post »
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