01-10-2007, 05:19 AM
[font "verdana, arial, helvetica"][size 2]1 kg calamari, fresh
SAUCE:
4 tbl olive oil
1 x onions, medium
3 tsp garlic, crushed
1 x green capsicum
4 x tomatoes
1 tbl tomato paste
12 x olives, black
4 x anchovy fillets
1/2 cup white wine
1 tsp sugar (caster)
salt, pepper
1 tsp basil, chopped
Clean and slice calamari into rings.
Bring a pan of water to the boil, add the squid, return to the boil and cook until squid is cooked through. Remove from heat immediately. Drain and refrigerate until cold.
Prepare the sauce:
Dice onion, capsicum, tomatoes, olives and anchovy.
Heat the olive oil in a large frying pan, add onion, garlic, and capsicum and cook 5 minutes until soft.
Add tomatoes, tomato paste, olives, anchovy, white wine, sugar, cook uncovered 10 minutes or until thick.
Season well and allow to cool.
Place cooled squid in a bowl and toss through with Provencale sauce.
Sprinkle with chopped basil and serve.[/size][/font]
SAUCE:
4 tbl olive oil
1 x onions, medium
3 tsp garlic, crushed
1 x green capsicum
4 x tomatoes
1 tbl tomato paste
12 x olives, black
4 x anchovy fillets
1/2 cup white wine
1 tsp sugar (caster)
salt, pepper
1 tsp basil, chopped
Clean and slice calamari into rings.
Bring a pan of water to the boil, add the squid, return to the boil and cook until squid is cooked through. Remove from heat immediately. Drain and refrigerate until cold.
Prepare the sauce:
Dice onion, capsicum, tomatoes, olives and anchovy.
Heat the olive oil in a large frying pan, add onion, garlic, and capsicum and cook 5 minutes until soft.
Add tomatoes, tomato paste, olives, anchovy, white wine, sugar, cook uncovered 10 minutes or until thick.
Season well and allow to cool.
Place cooled squid in a bowl and toss through with Provencale sauce.
Sprinkle with chopped basil and serve.[/size][/font]