What a treat! Red Sauce with Calamari It is a lot of work to prepare this meal, however it is worth the time,because your family and friends will enjoy the taste.
INGREDIENTS 2 pounds calamari, or 2 Packages Frozen whole Squid ,cleaned
4 cups tomato sauce, 2 Cans Tomato Puree
2- small 2 ounce cans, tomato paste in oil
1/4 cup Chianti Wine
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
Red Pepper flake or Cayenne Pepper ,to desired taste
1 teaspoon dried basil
Linguini or thin Fettuccine
Grated Romano Cheese
4 cups tomato sauce, 2 Cans Tomato Puree
2- small 2 ounce cans, tomato paste in oil
1/4 cup Chianti Wine
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
Red Pepper flake or Cayenne Pepper ,to desired taste
1 teaspoon dried basil
Linguini or thin Fettuccine
Grated Romano Cheese
DIRECTIONS
Defrost, Clean Squid in cold water and ice pull spine out of long tube ,remove eyes & ink sack, suggestion this is not easy. Cleaning 2 lbs of squid takes a minimum of 45 minutes and that is if you know what you are doing. DO NOT USE FRESH SQUID . It is too tender and turns mushy when cooked, not rubbery like frozen does.
Here is how you clean squid, First you pull all the heads off, then you cut the tentacles off ,cut above the eyes. Discard the eyes save the point and lower portion of the head. Turn the tentacles inside out and cut off the round bulb center. Rinse and Drain. For the body of the squid, pull out all the back bones. Remove the black skin surface. Cut squid tube into 1 inch round ring pieces. Run under cold running water, drain.
In a saucepot, sauté chopped garlic in ¼ cup vegetable oil on low for 2-3 minutes do not brown, combine tomato sauce, red wine, olive oil, black pepper, cayenne pepper or red pepper flake, basil, . Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
Add the calamari and whole tentacles to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque brown almost. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Defrost, Clean Squid in cold water and ice pull spine out of long tube ,remove eyes & ink sack, suggestion this is not easy. Cleaning 2 lbs of squid takes a minimum of 45 minutes and that is if you know what you are doing. DO NOT USE FRESH SQUID . It is too tender and turns mushy when cooked, not rubbery like frozen does.
Here is how you clean squid, First you pull all the heads off, then you cut the tentacles off ,cut above the eyes. Discard the eyes save the point and lower portion of the head. Turn the tentacles inside out and cut off the round bulb center. Rinse and Drain. For the body of the squid, pull out all the back bones. Remove the black skin surface. Cut squid tube into 1 inch round ring pieces. Run under cold running water, drain.
In a saucepot, sauté chopped garlic in ¼ cup vegetable oil on low for 2-3 minutes do not brown, combine tomato sauce, red wine, olive oil, black pepper, cayenne pepper or red pepper flake, basil, . Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
Add the calamari and whole tentacles to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque brown almost. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
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