Squid in tomato sauce

Moscardini in umido

Ingredients 4 persons

Oil Garlic

Dried peppers (peperoncini) 1.5 kg small squid (possibly frozen)

Splash of white wine

2 cans of peeled small tomatoes (datterini) Optional: 6-8 basil leaves

salt additional water

🕐 15🔪180🍳 👩🏼‍🍳👩🏼‍🍳

1. Under a running tap, wash the squids

2. In a cast iron pan, put the oil, the whole crushed clove of garlic and the peppers (a little spicy is nice, but that's to taste). Allow the oil to flavor gently.

3. Remove the clove of garlic and add the squid. Heat them a little alternately in the hot oil and then deglaze with the white wine. Allow the white wine to evaporate a bit.

4. Then add the peeled small tomatoes with the juice from the can. 5. You now have the choice of either gently braising the squids for about two hours and then adding salt and basil or salt and basil first and then braising (I actually add very little salt and a very little basil at the end).

6. Braising is done with the lid on for the first 1.5 hours. Then take off the lid to let the sauce thicken. Do that for about 1 more hour. 7. You can eat the moscardini right away or a day later. Then they are even more delicious.

👉🏽 This is truly a dish I can be woken up for. It is so delicious and delicate. Tasty bread with it (for the sauce) and a green salad and you're already there.

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Nice to know I first got to eat this at good friend Alessandra's house and really dreamed about it for nights afterward. That's how delicious I think this is. I thought it was a very complicated recipe, but it's not. It's pretty easy, but you just need a lot of patience because it needs to stew for a long time. These days I always get large quantities because I can eat this for days in a row. In the refrigerator it keeps for 2 days. And if the produce is fresh, everything can be frozen for later use.

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