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Article: Perfect calamari without a deep-fryer or grill in sight: On the east coast of the Adriatic, squid is simply sauteed.(Features)(Homefront)
- Article from:
- The Christian Science Monitor
- Article date:
- September 11, 2002
CopyrightCOPYRIGHT 2002 The Christian Science Publishing Society. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Colin Woodard Special to The Christian Science Monitor
KOTOR, MONTENEGRO -- Few people realize that agile squid are, in fact, shell-less mollusks and distant cousins of mussels, scallops, and clams.
But squid is rarely prepared so that it tastes as delicate and mouthwatering as fresh steamers or pan-seared scallops. In most restaurants, and, I'm sad to say, my own kitchen, it's often rubbery and nearly tasteless, a textured complement to whatever else it was cooked with. Many eateries simply toss it in the deep-fryer and let salt, oil, and tartar sauce take over from there.
But here on the eastern coast of the Adriatic, squid finally ...