POLIPETTI ALLA LUCIANA (Luciana Style Squid)

Polipetti alla Luciana

Ingredients

  • 1.2 kg squids (60g each more or less)
  • 500 g tomato sauce
  • 70g Olives
  • 15 g Capers
  • 1 Garlic Clove
  • 1 Chili
  • 1/2 Glass of wine
  • 5 tbsp of Olive Oil
  • 1 Pinch of Salt
  • 1 Pinch of Pepper
  • 1 Handful of chopped parsley

Procedure

  1. Start by cleaning your squid. In a pot, add the olive oil and brown your garlic clove and chili on medium heat.
  2. Add the squids and stir fry for a couple of minutes until tentacles start to curl. Add the capers and olives after a couple of minutes.
  3. Deglaze the pan with white wine, turn the heat down low, and add the tomato sauce. Season with salt and pepper and slowly cook at medium low heat covered for about 45 minutes.
  4. Check on the stew every once in a while and make sure your sauce isn’t too thick or too liquid. Add a sprinkle of chopped parsley before serving!

Make sure your sauce is thick only when the dish is ready! Serve with some bread croutons.

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