Calamari in Red Wine and Tomato Sauce The Best Recipes

Monday, September 13, 2010

Calamari in Red Wine and Tomato Sauce

"Italian Christmas eve preferred - use your favourite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled without difficulty. Serve as a aspect, appetizer, or over pasta. Buon Natale!"

Ingredients :

2 kilos calamari, wiped clean
four cups tomato sauce
1 cup Chianti wine
2 tablespoons clean lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
half of teaspoon floor cayenne pepper
1 teaspoon dried basil
1/3 cup grated Romano cheese

Instructions :

Prep :	Cook : 6M	Ready in :

Separate the tentacles from the lengthy frame of the calamari, if not finished already. Slice the frame, or calamari tubes into jewelry about half of to two/three inch thick, set aside.
In a saucepan, integrate tomato sauce, pink wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about half-hour to offer the alcohol in the wine time to evaporate, and all of the flavors time to combo.
Add the calamari to the sauce. Continue to slowly simmer for about any other 20 - half-hour, stirring from time to time. Calamari is finished whilst it is plump and greater opaque. Do now not prepare dinner on higher warmth or for an extended duration, as calamari is well-known for becoming rubbery.

Notes :

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