Squid at salernitana
Instructions
Clean the squid; wash them very well, then cut them into strips and place on a towel to dry.
Remove all the leaves from the Rosemary and finely chop with garlic.
Put this mixture on the stove in a pan with oil, and let it cook for a few minutes.
then add the squid and continue cooking at low heat, stirring often.
Wash the tomatoes, Peel, seed and give them finely mince or puree through a sieve (if you wish, you can also use canned tomatoes).
Add the tomato paste to the squid, add salt and pepper to taste and season with pepper.
Let simmer at very low heat and covered container for about 2 hours.
When cooked, add cooking sauce butter and chopped parsley.
Mix well and serve immediately, piping hot.
The squid to salernitana ' are great with a side of rice pilaf or polenta.
Ingredients and dosing for 4 persons
- 800 g of squid
- 2 sprigs of rosemary
- 2 cloves of garlic
- 1 glass of olive oil
- 500 g of ripe tomatoes
- Salt
- Pepper
- 1 pinch of chili powder
- 30 g of butter
- 1 tablespoon of chopped parsley