Ingredienti
[ 500 g | 1 lb ] squid, cleaned
[ 100 g | 3.5 oz ] olives
[ 50 g | 2 oz ] capers
[ 250 g | 1/2 lb ] ripe tomatoes
2 garlic cloves
3 tbsp olive oil
1/2 glass white wine
parsley
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Ricetta
Finely chop the olives, capers, and garlic and saute' in 1 tbsp of olive for a couple of minutes.
Cut the squid body into rings and toss in with the tentacles. Cook over high heat for another minute then pour in the wine. After a few minutes, when most of the liquid evaporates, add the tomatos and simmer for 15 min. Add chopped parsley to taste just before it is done cooking.
Notes: Spaghetti are ideal for this sauce. Cook them a minute less than the instructions and saute' in the sauce for that extra minute.
Copyright © 2001-2009 Gianmarco Pinton
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