San Lorenzo’s Kitchen

An evergreen southern wedding: capers, olives, tomatoes, raisins and pine nuts. Used preferably for seafood or fish, can be used alone to dress pasta or, why not, an hot steaming polenta.

1 jar Organic peeled tomatoes
1 garlic clove
2 tablespoon extra virgin olive oil
1 tablespoon chopped parsley
1 kg squid, cleaned
1 tablespoon pine nuts
1 tablespoon black olives
1 tablespoon of capers, rinsed
1 tablespoon raisins

Soak raisins in hot water for half an hour.
Hot oil in a large, possibly earthenware, sauce pan, hot the oil and stir fry the garlic. Add the smashed tomatoes, add salt and pepper, the chopped parsley and stir. Cook for 10 minutes, then add the squid, olives, capers, pine nuts and raisins (drained).
Cook on a very slow fire, covered, for at least 1 hour. Add more chopped parsley or basil at the end.
Serve with grilled bread.

Scritto Mercoledì, 30 Gennaio, 2008 alle 11:06 in Secondo, Antipasto, La ricetta. Puoi seguire questa conversazione con il feed RSS 2.0. Puoi scorrere questa pagina e lasciare un commento, o fare trackback.