Baby squid to the Amalfi Coast
Instructions
Let soften the sultanas in lukewarm water.
Meanwhile clean the squid, wash them under running water; then put them to dry on a clean cloth.
Scalded tomatoes in boiling water, drain and set aside to cool; then Peel and reduce it into fillets, removing the seeds.
You heat the oil in a pan and add to the garlic Brown; then add the tomatoes, a pinch of salt and a pinch of pepper.
After about 10 minutes of baking at moderate heat, throw in the squid, the raisins well squeezed, pine nuts and black olives pitted and pressed.
Let simmer all gently, adding a little broth and stirring occasionally.
Oven toasted slices of bread.
After about 1 hour of baking, transfer the calamari sauce onto serving dish and serve immediately, contornandoli of toast.
Ingredients and dosing for 4 persons
- 50 g of sultanas
- 800 g of squid
- 400 g of perini tomatoes
- 4 tablespoons of olive oil
- 1 clove of garlic
- Salt
- Pepper
- 40 g of pine nuts
- 60 g of black olives
- Dice broth
- 8 slices bread (finger roll)