Squid soup
Side dish
Fish
Hard
50 min
4 servings
ingredients
800 g CIRIO Pelati
1 kg of precleaned squid
2 cloves of garlic
450 g of pitted black olives
8 slices of country bread
15 g of pine nuts
15 g of raisins
Parsley
Extra virgin olive oil
Salt
Pepper
Preparation
- First soak the raisins in a cup of warm water.
- Then, in a large skillet, fry the garlic cloves in olive oil, then add the Cirio Pelati tomatoes seasoned with salt and pepper and cook over low heat for about ten minutes.
- Next, drain the raisins and pat dry with paper towels. Wash and dry the squid adding them to tomato sauce with pine nuts, raisins and olives.
- Cover and cook for about twenty minutes, checking regularly to ensure the sauce doesn’t get too thick. If necessary, add a little water.
- While this is cooking, toast the bread putting two in each dish. Then add the sauce and squid sprinkling a garnish of chopped parsley to garnish and serve.
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3h 30min 