Calamaretti in carpione

Ingredients for 4 people:
800 g clean baby squid
2 cloves of garlic
2 bay leaves
2 tablespoons of capers
1 celery stalk
2 red onions
chopped parsley
1 jar of pitted black olives
½ cup of Mengazzoli raspberry vinegar
Peel the garlic and cut it into strips. Cut the cleaned onions into small slices, the celery into slices. Bring 3 tablespoons of water and vinegar to the boil, add the vegetables and the bay leaf, season with salt and pepper. Head a griddle and grill the squid by cooking them for 2 minutes on each side, then transfer them to a bowl, season with salt, season with the vegetables, olives, capers and chopped parsley. Cook for a couple of hours before serving.
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