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| 2 Tasse | Cleaned and chopped calamari; with |
| | Tentacles and tubes; (abt 2 1/2 lbs raw) |
| 1/2 mittel | red onion finely diced |
| 1/4 Tasse | red wine vinegar |
| 1/4 Tasse | Tapenade (Black Olive Paste); see * Note |
| 1/2 Tasse | olive oil extra virgin |
| 1/2 Tasse | Crushed red chilies |
| 16 | Baby artichokes; outer leaves removed |
| | And trimmed |
| 2 | Frisee salad heads; washed, and |
| | Spun dry -; (abt 2 cups) |
| | salt |
| | black pepper freshly ground |
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* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection.
Bring 6 quarts water to boil. Prepare a large mixing bowl of ice water. Plunge cleaned calamari into boiling water and cook until just opaque, about 1 1/2 to 2 minutes. Drain calamari and plunge into ice water to refresh. Drain and set aside in mixing bowl In a separate mixing bowl, whisk red onion, vinegar, Tapenade, olive oil and crushed chilies until well mixed. Slice the artichokes paper thin and place into dressing bowl. Add calamari to dressing and toss until well mixed and set aside one half hour in refrigerator. To serve, toss calamari mixture with frisee, season with salt and pepper and mix well. Divide among 4 plates and serve. This recipe yields 4 antipasto servings.
Comments: The original recipe title as listed is "Marinated Calamari And Artichokes In A Spicy Red Wine And Black Olive Vinaigrette".
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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