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X Italian Fish and Sea Food Dishes
Calamari in Cassuola/ Squid in Spiced Tomato Broth (using garlic, white wine and dried ground red peppers)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

1 1/2 pounds very small squid
1/2 cup olive oil
1 clove garlic
1 cup Tomato Sauce
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon dried ground red peppers

Tomato Sauce
2 slices bacon, diced
2 tablespoons olive oil
1/2 cup chopped onions
1 stalk celery chopped
1/2 cup grated carrots
4 basil leaves, chopped
2 20-ounce Italian solid pack tomatoes, sieved
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Calamari in Cassuola
1 1/2 pounds very small squid
1/2 cup olive oil
1 clove garlic
1 cup Tomato Sauce
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon dried ground red peppers



Directions

Tomato Sauce

Cook the bacon in the olive oil 2 minutes, then add the onions, celery, carrots and basil. (Try to get fresh basil if you can't, use 1/2 teaspoon dried, but add with the salt and pepper.)

Saute 10 minutes, then mix in the tomatoes, salt and pepper.

Bring to a boil, cover loosely and cook over low heat 1 hour.

Taste for seasoning.

Serve with any pasta, or use as directed in recipes.



Calamari in Cassuola

Have the fish man skin the squid and clean them for you. Wash thoroughly.

heat the oil in a deep large skillet; brown the garlic in it and discard.

Add the squid; cook over medium heat 10 minutes. Add the Tomato Sauce, wine, salt and red peppers.

Cover and cook over low heat 15 minutes.

Serves: 4-6.


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: Courtesy of the New York Public Digital Library.

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