Monday, January 3, 2011

Calamari Neapolitan-style

If you follow me at all you know I LOVE calamari!!  I have yet to find a preparation I'm not immensely crazy about.  This recipe is no exception.  I mean, if already love the beautiful squid, what better way to partake than simmered in red sauce, white wine, olive oil and hot pepper flakes.

Oh, and did I mention it is quick and easy to make.  Plus it is an elegant presentation perfect for company or a date night. 

Calamari Neapolitan-style (Mario Batali)

1/2 cup extra virgin olive oil
4 cloves garlic, thinly sliced
1 tablespoon hot red pepper flakes
1 cup basic tomato sauce (recipe to follow)
1/2 cup dry white wine
2 1/2 pounds calamari, cleaned, bodies cut into 1/4-inch-wide rings,tentacles left whole
1 tablespoon red wine vinegar
1/4 cup Italian parsley, chopped
In a 6-quart pot, combine 1/4 cup of the olive oil, the garlic, and red pepper flakes and cook over medium heat until the garlic is light golden brown, about 2 minutes. Add the tomato sauce and wine and bring to a boil.
Add the calamari and stir to mix well, then reduce the heat and simmer until tender, 2 to 3 minutes. Stir in the vinegar, parsley, and the remaining 1/4 cup olive oil, adjust the seasoning if necessary, and serve, or allow to cool and serve at room temperature.

Basic Tomato Sauce (Recipe courtesy Mario Batali)
4 cups
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often.

Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

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