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Calamari Calabrese
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- #89823
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Tomato Sauce
1 large onion, chopped
1 tablespoon tomato paste
1 clove garlic, mashed
2 whole bay leaves
3 tablespoons olive oil
1/2 teaspoon oregano
2 cans (1 pound size) whole tomatoes
1/4 teaspoon sage
Cream Sauce
3 tablespoons butter
1/2 cup white wine
3 tablespoons flour
1 cup milk
salt and freshly pepper to taste
Vegetables & Calamari
1 large onion, coarsely chopped
1 teaspoon red pepper flakes, crushed
2 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
3 pounds calamari
flour
olive oil
directions
To make the tomato sauce, saute the onion and garlic in the olive oil for 5-6 minutes. Add the other ingredients and cook, stirring occasionally for about 30 minutes or until the sauce thickens slightly. Set aside to cool.
To prepare the cream sauce, melt the butter over low heat until it bubbles, then gradually stir in the flour, and cook stirring for 3 to 5 minutes. Slowly stir in the milk and continue to stir until the sauce is very thick and smooth. Add the wine and seasonings. Set aside.
In a large pan, combine the tomato sauce, cream sauce and vegetables.
Clean the calamari (or buy it already cleaned). Cut it into bite-size pieces, rinse and drain thoroughly.
Dredge the calamari lightly in the flour and fry in the oil over high heat until well browned. Remove from skillet and drain thoroughly. Add the calamari to the sauce, reheat slightly and serve.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
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