Ingredients Calamary – 1 unidadMorrn (pepper) red – 1/2 unidadCebolla – 1 unidadQueso white/cheese greaseable – 30 gPan lactal – 2 fetas Preparation First that nothing, to clean the calamary. For this it will be necessary to work in the kitchen sink under the cold water spurt. To separate the head of tube that is the rest of the body. It must be cleaned completely on the inside, removing the vsceras and the pen, that is an extended cartilage is transparent. Also the skin must retire so that it is of a whitish color. At the top to retire the mouth to him (it is a species of rigid tip), the eyes and everything what he is not meat of calamary. Once clean, to cut it everything (head including) in buckets and to reserve. Soon to cut in brunoise the onion and the pepper and to reserve.
In order to cook calamary there is gummy a quite basic trick so that it is not hard or: it must cook only a few minutes (4 or 5) or many (a little more than 20). If it is desired to cook the calamary in few minutes, to take it to together frying pan with perforated vegetables and to skip. If it is desired to take it with the slowest baking, to incorporate vegetables just to the 15 minutes to be cooking. Of that form they will not go. To slightly toast the lactal bread with olive oil. This to overturn drops of olive oil in a frying pan of teflon and to gild the bread by one or two minutes of each side. To grease the bread with white cheese or cheese greaseable and to above place skipped of calamary and vegetables. Source: Bruschettas de Calamar Prescriptions and Techniques of Kitchen Meals of the World Prescriptions and Techniques of Kitchen original Author and source of the article.