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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
  1. First soak the raisins in a cup of warm water.
  2. 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.
  3. 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.
  4. Cover and cook for about twenty minutes, checking regularly to ensure the sauce doesn’t get too thick. If necessary, add a little water.
  5. 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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