Calamari In Red Wine And Tomato Sauce
Nebbiolo red wine and options.
Recipe Summary Calamari In Red Wine And Tomato Sauce
Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!Ingredients | Nebbiolo Red Wine Brands2 pounds calamari, cleaned4 cups tomato sauce1 cup Chianti wine2 tablespoons fresh lemon juice1 tablespoon olive oil2 teaspoons chopped garlic1 teaspoon ground black pepper½ teaspoon ground cayenne pepper1 teaspoon dried basil⅓ cup grated Romano cheeseDirectionsSeparate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.Info | Nebbiolo Red Wine BrandsServings: 6 Yield: 6 servings
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