Cuttlefish in wine and tomato sauce
Ink is associated with cuttlefish, clumsiness, but not at all food. Meanwhile, this mollusk is tasty and healthy. Only need cook it right! Try making cuttlefish in wine and tomato sauce! The recipe is quite rare, but not complicated.
Stock Foto Cuttlefish in sauce
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Cuttlefish in wine and tomato sauce
For the preparation of shellfish in a sauce to us will need:
- small cuttlefish – 0.5 kg
- onions – 1 pc.
- medium carrot 1 pc
- meaty tomatoes 2 pcs
- tomato paste 2-3 tablespoons
- celery stem 1/2 pcs
- parsley
- white wine – 200 ml
- paprika sharp ground pinch
- ground black pepper to taste
You can cook cuttlefish in wine and tomato sauce So:
Cuttlefish in our latitudes are sold frozen and already completely peeled. Thaw clams at room temperature and rinse thoroughly. Small individuals can be left whole, do not cut.
Grind parsley, mix with black pepper and rub the cuttlefish on all sides. Leave on for 10 minutes.
Make the sauce
In olive oil, fry finely chopped carrots, stalk celery, add garlic, crushing it a little with a knife. Don’t grind do not chop, namely crush.
Pour in white wine and evaporate the sauce to half volume.
Pour the tomatoes over boiling water and remove the peel. Cut into small pieces and add with tomato paste to the sauce.
Salt and pepper to taste and simmer for 15 minutes.
When the sauce is almost ready, add cuttlefish with herbs and simmer another 10 minutes. If desired, you can add boiled into the dish in advance beans or green peas with greens. Turn off the stove and leave to languish for half an hour.
Serve the cuttlefish in a wine-tomato sauce warm.
Cuttlefish is not only tasty, but also healthy. Small mollusks remove cholesterol from the body.
Tasty ideas:
You can surprise guests not only with cuttlefish. Cook romantic sea dinner with octopus salad and tender wine from rose petals. Such a gastronomic journey hardly forgotten.
