Calamari With Tomato, Caper Berries and Basil |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I cannot remember from where I copied the recipe. I have not made it but did remember it was tremendous and that's why I had to have the recipe. Ingredients:
1/4 cup extra virgin olive oil |
4 garlic cloves, minced |
1 garlic clove, whole |
2 shallots, minced |
1 (28 ounce) can plum tomatoes, undrained, crushed with spoon |
1 cup dry white wine |
1/2 cup water |
1 small dried red chili, crumbled |
8 fresh basil leaves |
2 slices orange zest |
coarse salt |
1 1/2 lbs calamari, small, rinsed and drained |
1/2 cup caper berries, large |
6 slices bread, rustic, crusty |
pepper |
Directions:
1. Heat 1 T evoo, add minced garlic and shallots; Cook until soft. Stir in tomatoes, wine, water, chile, basil, orange zests, and 2 teaspoons salt. Bring to a boil then reduce heat and simmer gently until slightly thickened, about 15-20 minutes.
2. Use a kitchen mallet to pound both sides of calamari bodies to tenderize. Cut crosswise into rings. Add calamari and caper berries to sauce. Cook until calamari are opaque, about 2-3 minutes. Remove from heat.
3. Heat remaining 3 T evoo in a different skillet. Rub bread with garlic clove. Add clove to oil and cook 2 minutes. Add bread and fry, flipping once. Put bread in bowl, top with calamari sauce. season with pepper and basil.
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