(Italiano) Calamari in umido

Stewed squid is a traditional home-made second course, a simple but tasty way to best savor these tender molluscs. With this recipe we offer a “red” version with a velvety Rega peeled tomato sauce that wraps the soft strips of squid with taste, excellent to try with cuttlefish.
Stewed squid is a perfect preparation to indulge in even when you don’t have much time to devote to cooking.
Calamari 1 kg
1 clove garlic
White wine 70 g
Extra virgin olive oil 30 g

Extra virgin olive oil 20 g
1 clove garlic
Salt to taste
Black pepper to taste
Parsley to taste

To prepare the stewed squid, start with the sauce. In a large pan, pour the oil and garlic, let the oil flavor for a couple of minutes over low heat.  Pour the Rega peeled tomatoes into a bowl and mash them lightly with a fork, then when the oil is hot add the peeled tomatoes. Let it simmer for at least 30 minutes, stirring occasionally. If it gets too dry during cooking, you can stretch it with a little water. When cooked, the sauce will have thickened, remove the garlic clove with a kitchen tongs and set aside.
After cleaning the squid, heat the olive oil in a pan with the whole peeled clove of garlic, then pour in the cleaned and drained squid, sauté over high heat for 2-3 minutes: they will curl. Add the white wine and let it evaporate.

Remove the garlic and pour the squid with all the sauce into the tomato sauce. Add salt and pepper and cook with a lid on low heat for about 10 minutes.
When cooked, turn off the heat, chop the fresh parsley finely and add it to the squid.

Bring the stewed squid to the table and prepare a crispy loaf: here the shoe is a must!

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