Jednostavne, rustične i pune ukusa, ove lignje na ribarski način savršen su primer kako se od nekoliko skromnih sastojaka može napraviti zaista ukusno jelo. Najlepše su sa sveže ulovljenim lignjama, ali i kvalitetne zamrznute lignje mogu odlično poslužiti.
Očistiti 1kg lignji. Najbolje je da Vam ribari pokažu kako se to radi - jednostavno je.
Iseći deo sa pipcima i iz centralnog dela izvaditi jednu kuglicu. Zatim, iz tela lignje izvući hrskavicu koja liči na celofan i ide celom dužinom, a onda iz tela izvaditi nešto što liči na creva i na karaju, naravno, oprati. Očišćene lignje iseći na krupne kolutove, pipci treba da ostanu iz jednog dela. U tiganj sipati 100ml maslinovog ulja, pa u hladno ulje dodati lignje, 2-3 čena belog luka isečena na polovine, oko 150-200ml belog vina, so, biber, dosta iseckanog svežeg pešuna. Sve ovo dinstati na umerenoj temperaturi oko pola sata.
Kada je gotovo (lignje su mekane a vino prilično isparilo) posuti prezlama da dobije gustinu i ukrčkati još nekoliko minuta. Paziti da se ne pretera sa prezlama jer saft ne treba da bude mnogo gust.
Služiti uz bareni pirinač.
Da lignje ne bi bile žilave, mogu se nakon čišćenja posuti sodom bikarbonom i ostaviti da odstoje do pola sata. Nakon toga, treba ih oprati hladnom vodom, ocediti i dalje spremati po receptu.
Sastojci: 1kg lignji, 100ml maslinovog ulja, 150-200ml belog vina, 2-3 čena belog luka, veza peršuna, so, biber, malo prezli, pirinač.
Fishermen’s Style Squid Buzara
Clean 1 kg of squid. It is best to ask some fisherman to show you how to clean them — it’s quite simple. Cut off the section with the tentacles and remove the small ball-like part from the center. Then pull the transparent, cellophane-like cartilage out of the squid’s body; it runs along the entire length. Next, remove the parts inside that look like intestines, and finally, wash the squid thoroughly.
Cut the cleaned squid into large rings, while leaving the tentacles whole.
Pour 100 ml of olive oil into a frying pan. Add the squid to the cold oil, along with 2–3 garlic cloves cut in half, about 150 ml of white wine, salt, pepper, and plenty of finely chopped fresh parsley. Cook over medium heat for about 30 minutes.
When it is done - the squid should be tender and most of the wine evaporated. Sprinkle in some breadcrumbs to thicken the sauce and simmer for another few minutes. Do not add too much breadcrumbs, as the sauce should not be overly thick.
Serve with boiled rice.
To prevent the squid from being chewy, you can sprinkle it with baking soda after cleaning and leave it for up to 30 minutes. Then rinse with cold water, drain well, and continue with the recipe.
Ingredients: 1 kg squid, 100ml olive oil, 150-200ml white wine, 2-3 cloves garlic, 1 bunch fresh parsley, salt, pepper, some breadcrumbs, rice - for serving.
