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Ingredients:
- 1/2 cup extra virgin olive oil
- 1 cup chopped onion
- 1/2 cup minced carrot
- 1/2 cup chopped celery
- 3 cloves garlic, chopped
- 2 1/2 pounds fresh calamari, cleaned, rinsed,
bodies sliced 1/4 inch wide
- Salt to taste
- 1/2 teaspoon crushed hot red pepper
- 2 cups red wine
- 2 1/2 cups diced canned tomatoes
- 1 1/2 pounds fresh spinach cleaned, rinsed, and
spun dry
- 6 slices country bread, grilled
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1. In a casserole, warm half the olive oil and saute the
chopped vegetables until they are translucent, about 5 minutes.
Add the chopped garlic, mix,and saute for 5 minutes. Stir
in the calamari and add salt and red pepper.
2. Saute on medium-high heat for 5 minutes, then add the
wine and the tomatoes.
3. Mix and cook for another 5 minutes. Top with the spinach.
4. Cover the casserole, reduce the heat to very low, and
do not touch for 25 minutes. Remove the lid, mix and taste
for seasoning.
5. Add the rest of the olive oil and cook for a final
10 minutes. Serve hot, with croutons of grilled country
bread.
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