{"id":4591,"date":"2015-07-07T17:32:59","date_gmt":"2015-07-07T17:32:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4591"},"modified":"2015-07-07T17:32:59","modified_gmt":"2015-07-07T17:32:59","slug":"oregano-and-lemon-grilled-squid-minutina-gelato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4591","title":{"rendered":"oregano and lemon-grilled squid; minutina; gelato"},"content":{"rendered":"

\"grilled_squid_minutina\"<\/a><\/p>\n

Both courses were pretty Italian.<\/p>\n

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I often regret that not enough tentacles were\u00a0included in the\u00a0bag of cleaned squid I purchase, but this time the balance was totally\u00a0reversed. I went home with all but the last half pound of the fishmonger’s squid at the Greenmarket on Monday, which may explain both the proportion of tentacles and the diminutive size of both tentacles and bodies. \u00a0I called it a win, since tentacles add a welcome texture to the mix, and the smaller-size squid bodies themselves\u00a0have a more delicate texture – and taste – than the larger, and they take almost no time to cook on a grill pan\u00a0(a boon on a warm summer evening).<\/p>\n

The squid was delicious; I think the unusual\u00a0lemon and the fresh\u00a0garlic I had on hand had much to do with it.<\/p>\n

It was accompanied by\u00a0a couple handfuls of an Italian green, minutina<\/a>, which is just beginning to be appreciated in the U.S.<\/p>\n