serves four
1 large squid, cleaned, prepared and cut into fine juilienne
8 slices of cured bacon
Olive oil for frying
1 teaspoon of squid ink
100 mils of sunflower oil
Cut each slice of bacon in two lengthways. Wrap thin strips of bacon around the middle of bunches of julienned squid to form little bundles and then fix with toothpicks. Sauté the bundles in a little oil on a medium heat until the bacon is crisp. Drain on kitchen paper and transfer to a serving plate. Make the vinaigrette by mixing the squid ink with the sunflower oil. Drizzle over the bundles. Serve immediately.
bacon recipe courtesy of: Vernon Grant, for Spanish Food World (owned and operated by The Tapas Lunch Company Ltd., Unit 1, Johnston Logistics UK, Harling Road, Snetterton, Norwich, NR16 2JU)
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