Sauteed Squid and Zucchini with Anchovies
I used my favorite, locally caught squid in an Italian style saute with zucchini. It goes really well with wine or beer!
The key points are to use anchovy filets, and the way the zucchini are sliced and sauteed. The zucchini slices are different sizes because I grew them myself so they aren't uniform...well, that's just an excuse. I recommend using zucchini that aren't too thick. Great in season! For 4 servings. Recipe by Risa papa
Sauteed Squid and Zucchini with Anchovies
I used my favorite, locally caught squid in an Italian style saute with zucchini. It goes really well with wine or beer!
The key points are to use anchovy filets, and the way the zucchini are sliced and sauteed. The zucchini slices are different sizes because I grew them myself so they aren't uniform...well, that's just an excuse. I recommend using zucchini that aren't too thick. Great in season! For 4 servings. Recipe by Risa papa
Cooking Instructions
- 1
Heat olive oil, a garlic clove sliced into half and crushed with the side of a knife, and thinly sliced red chili pepper in a pan. Cook slowly over low heat until the oil is fragrant.
- 2
When it smells fragrant, add anchovy filets, and mix to melt into the oil. Add the squid, and saute over medium heat until the color changes.
- 3
Add the sliced zucchini and continue sauteing over medium heat until it wilts. Nibble on a piece of zucchini occasionally to see how it's coming along.
- 4
When the zucchini is cooked, the color changes like above, and is wilted, add the A ingredients and turn off the heat.
- 5
Transfer to a serving plate, garnish with Italian parsley, and it's done! This goes perfectly with beer, white wine, or sparkling wine.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Marinated Squid Marinated Squid
This is also a good side dish in summer. You can exchange the squid for your favorite seafood like shrimp, scallop, salmon... It's important to drain the vegetables well and it's also good cold. Enjoy to your taste!
-
Sauteed Zucchini Sauteed Zucchini
Fresh Zucchini and fresh tomatoes are always a simple, tasty, summer dish.
greggooo -
Spaghetti with Green Onion Cream and Squid in Anchovy Butter Spaghetti with Green Onion Cream and Squid in Anchovy Butter
A simple, creamy, and very flavorful main dish
Translated from Cookpad Italy -
Simple Anchovy Pasta Simple Anchovy Pasta
I had left over anchovy and parsley, so I made this pasta for a weekend lunch.As the anchovy is salty, I do not add salt in the Step 6. Season with salt if required. In the Step 6, I add the cooking water, you may feel it is too much, but do not worry. The water will evaporate in the end. For 2 servings. Recipe by Yuzuyuzu
-
Pasta with Octopus and Anchovy Pasta Sauce Pasta with Octopus and Anchovy Pasta Sauce
Here's a delicious pasta dish using Kewpie's pasta sauce with anchovy and olive oil.If you marinate the octopus in the beginning, the flavor of the pasta sauce will be well absorbed by the time the pasta is done cooking. Recipe by kachimachi -
Simple Sautéed Zucchini Simple Sautéed Zucchini
Zucchini is my favorite vegetable. I go through phases of ingredients, profiles. And just comfort food. This recipe is super easy. Just the right heat, and add some more oil if you want to make it into a primo. Happy cooking!
-
Spaghetti with anchovy butter, crispy crumb and seared lemon Spaghetti with anchovy butter, crispy crumb and seared lemon
This is my take on a dish I ate during my first and only trip to Venice. Our group leader arranged dinner for us at a local trattoria, and the primo was a humble-looking plate of pasta flavoured with not much more than anchovies and breadcrumbs. Needless to say, looks were deceiving. The pasta was garlicky, lightly briny and salty, and totally delicious. The best bit was the crunchy breadcrumbs liberally sprinkled on top, which added both extra flavour and texture. For my version, I also added a lemon. It's seared for extra flavour and to tone down the bite slightly, and really helps to add a pop of brightness to the dish. Buon appetito.
-
Grilled Romanesco with Anchovies Grilled Romanesco with Anchovies
Romanesco is a new vegetable that has recently been getting a lot of attention. With a tip from the radio, I decided to grill them since simply boiling them sounded boring. After grilling, I added some garlic and anchovies to make it more flavorful.Enjoy this dish while it's freshly grilled and piping hot. Recipe by an0v0ko -
Grilled Calamari with Mint Zucchini Grilled Calamari with Mint Zucchini
I'm taking advantage of this prolonged warm weather to serve fresh and light dishes. The last of the zucchini, mint, and calamari, first steamed and then grilled... a creative touch... and it's still summer!
Translated from Cookpad Italy -
Paella with Squid and Squid Ink Paella with Squid and Squid Ink
I often make stewed squid with ink and I like it. This time I turned it into a paella. You don't have to use a paella pan. A frying pan works well.At Steps 4 and 5, reduce the heat and saute the ingredients slowly. If you use a small squid, the resultant squid rings will look too small. Use a large squid if available. I used a 25-cm long squid in this recipe. Recipe by Hoink -
Chinese Stir-Fry with Squid and Cucumber Chinese Stir-Fry with Squid and Cucumber
When the cucumber was in season... I often had this menu at my parent's house.This is my mother's signature recipe.I added a little extra to make an authentic Chinese-style? And I am working on it.- I used cuttlefish this time, but you can also use todarodes pacificus (My mother makes it using things like octopus or shrimp.)- When using a big cucumber with lots of seeds, scrape the seeds off with a spoon before using it.- Make sure not to cook both squid and cucumber too much.Add garlic if you like. For 2 to 3 servings. Recipe by rie-tin -
Grilled Squid With Garlic Butter and Soy Sauce Grilled Squid With Garlic Butter and Soy Sauce
I recreated a dish I had eaten a long time ago.I wrote "1 serving" in the recipe but it's a modest amount.Adjust the amount of seasoning according to how much squid you have. Recipe by Hokkori-no
More Recipes
Comments