Sugo di Calamari (Squid Sauce for Pasta)

The use of salt pork to give a little depth to this recipe for calamari is that simple stroke of genius that makes Italian cuisne so good.

• 1/8 pound Salt pork, chopped finely
• 1 small onion, chopped finely
• 1/4 tablespoon garlic, minced
• 1 large bay leaf - broken in to 2-3 pieces
• 1 teaspoon pepper - black or red or a combination to taste
• 1/4 teaspoon dried oregano leaves
• 1-2 tablespoon extra virgin olive oil
• Juic of 1 medium lemon
• 1/2 cup wine - white or red
• 1 pound squid - cleaned & cut into thirds horizontally
• 1/2 (14 Oz.) can plum tomatoes, chopped
• 1 tablespoon tomato paste
• Salt to taste

METHOD

Brown the salt pork, onion, in the olive oil. When these are wilted, add the garlic and continue to cook until all are slightly browned. When the onions and garlic are browned add 1/2 a glass of water to the pan. and cook for a few minutes over medium heat. Add the bay leaf pieces, oregano, salt, pepper, lemon juice and wine.

Add the tomatoes and the tomato paste paste, and cook for 10 minutes or so. After this time, add the squid, cover partially and cook until it is tender, about 1 hour. From time to time add a little water if the sauce becomes too thick.

Serve over a linguini or tagliatelle.

Contributor: Jerry De Angelis - click for article & more recipes

this recipe from www.inmamaskithchen.com

 

 

 

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