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Venetian-Style Calamari |
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Serves: 4
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(Calamari alla Veneta)
Category: Calamari, Octopus, and Conch
In Venice, this is made with seppie, cuttlefish and its ink. Because cuttlefish is hard to find, calamari (squid) is a good substitute. Most calamari here is sold with the ink sac removed, though many fish markets sell calamari or cuttlefish ink in little plastic envelopes. If it is available, add some of the ink to the sauce ingredients for a deep rich color and flavor. In Venice, fish is often served with Polenta (see Rice, Cornmeal, and Other Grains) made with white rather than yellow cornmeal.
1/4 cup olive oil
1/4 cup finely chopped onions
2 cloves whole garlic
2 pounds squid (calamari), cleaned and cut into rings
2 medium tomatoes, peeled, seeded, and chopped, or 1 cup chopped canned tomatoes
1/2 cup dry white wine
Salt and freshly ground black pepper
1 Pour the oil into a large heavy skillet. Add the onion and garlic and cook over medium heat, stirring frequently, until the onion is golden, about 10 minutes. Discard the garlic.
2 Add the calamari, tomatoes, wine, and salt and pepper to taste. Bring to a simmer and cook until the sauce is thickened and the calamari are tender, about 30 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Venetian-Style Calamari comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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