Cassolette of caramelized little squids
A recipe proposed by the caterer Franck Teyssier of “Franck Teyssier Traiteur” located in Civens, in Loire.
Franck Teyssier
Franck Teyssier
A recipe proposed by the caterer Franck Teyssier of “Franck Teyssier Traiteur” located in Civens, in Loire.
Easy
Preparation: 30 min
Cooking: 10 min
4 servings
Ingredients
400 g little squids
4 plum tomatoes
1 onion
2 garlic cloves
1 bouquet of chives
1 tbsp. balsamic vinegar
1 tbsp. strong caramel
5 cl dry white wine
3 tbsp. olive oil
1 pinch of salt
1 touch of pepper
Directions
Wash and cut the tomatoes into pieces.
Sauté them in olive oil with the peeled and chopped garlic and onion.
Wet with white wine, add the vinegar and caramel and let reduce in compote.
Add salt and pepper.
Wash the little squids.
Separate the bodies and chop the heads. Heat the bodies of the little squids on high heat with olive oil for 3 minutes.
Add them in the sauce. Put in the fridge for 2 hours.
Serve the drained little squids on a bed of freshly chopped onions with chopped heads and chives.
