Two-Minute Calamari, Sicilian Lifeguard Style |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 tablespoons extra virgin olive oil |
2 tablespoons pine nuts |
2 tablespoons currants |
1 tablespoon hot chili flakes |
2 cups basic tomato sauce |
1 cup israeli couscous, blanched two minutes and refreshed |
1 1/2 pounds cleaned calamari, tubes cut into 1/4 inch rounds, tentacles halved |
salt and pepper to taste |
3 scallions, thinly sliced |
basic tomato sauce |
1 spanish onion, cut into 1/4-inch dice |
4 cloves garlic, thinly sliced |
3 ounces virgin olive oil |
4 tablespoons fresh thyme leaves (or 2 tablespoons dried leaves) |
1/2 carrot, shredded finely |
2 28 -ounce cans of tomatoes, crushed and mixed |
salt to taste |
Directions:
1. In a 12 to 14-inch saute pan, heat oil until just smoking. Add pine nuts, currants and chili flakes and saute until nuts are just golden brown, about 2 minutes. Add caper berries, tomato sauce and couscous and bring to a boil. Add calamari, stir to mix and simmer two to three minutes, or until calamari is just cooked and completely opaque. Season with salt and pepper, pour into a large warm bowl, sprinkle with scallions and serve with warm Panelle.
2. To Make Tomato Sauce: Saute onion and garlic in olive oil over medium heat for about 10 minutes, or until translucent but not browned. Add thyme and carrot, cook 5 minutes over medium heat and add tomatoes. Bring to boil, lower heat to just bubbling and simmer 30 minutes, stirring occasionally. Season with salt to taste and set aside.
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