Concoct A New Menu Calamari in Red Wine and Tomato Sauce

Concoct A New Menu Calamari in Red Wine and Tomato Sauce :: Tasty Recipes

November 09, 2020

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Calamari in Red Wine and Tomato Sauce

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

Ingredients :

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

Instructions :

Prep :	Cook : 6M	Ready in :

Separate the tentacles from the lengthy frame of the calamari, if no longer performed already. Slice the body, or calamari tubes into earrings about half to two/three inch thick, set apart.
In a saucepan, combine tomato sauce, pink wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for approximately half-hour to offer the alcohol inside the wine time to evaporate, and all the flavors time to combination.
Add the calamari to the sauce. Continue to slowly simmer for approximately some other 20 - 30 minutes, stirring once in a while. Calamari is performed when it is plump and extra opaque. Do no longer cook dinner on higher warmth or for an extended length, as calamari is well-known for becoming rubbery.

Notes :

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