Calamari in Red Wine and Tomato Sauce You Have To Try

Wednesday, April 5, 2017

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Calamari in Red Wine and Tomato Sauce

"Italian Christmas eve favorite - use your preferred spaghetti or tomato sauce because the base. This recipe can be doubled or tripled effortlessly. Serve as a side, appetizer, or over pasta. Buon Natale!"

Ingredients :

2 kilos calamari, cleaned
four cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon floor 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 now not executed already. Slice the body, or calamari tubes into earrings approximately 1/2 to two/3 inch thick, set aside.
In a saucepan, combine tomato sauce, purple wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for approximately 30 minutes 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 about another 20 - 30 minutes, stirring every so often. Calamari is accomplished while it's miles plump and more opaque. Do not cook on better warmth or for an extended duration, as calamari is famous for becoming rubbery.

Notes :

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