Squid with mushrooms and tomato This recipe for squid with mushrooms and tomato. we have been taught by our mother, which is why remake it is a way to feel even closer ...
Me and Mari, Venetian, eat them with polenta, but there is nothing to taste with various types of bread that can be found around Italy. In this way, if you want, let us know, how the bread combined.
Thank you for your patient attention.
ENJOY!
INGREDIENTS (Serves 4 / 5 persons)
- 1.5 kg of cuttlefish (if you can cure fatevele in fish)
- 300 grams of tomato sauce 1 onion
-
- 6 tablespoons extra virgin olive oil
- 1 / 2
glass of white wine 1 cup vegetable broth -
1 pack of dried porcini mushrooms 20 gr, by soaking in warm water for 1 / 2 hour
Cut the squid into pieces.
In a pan add the oil and the chopped onion, which Fry gently, then add the cuttlefish in pieces, salt and pepper and sfumatele with white wine, adding a cup of hot vegetable soup and sauce tomato.
Bake for 30 min. checking every now
Cook in another pan with two tablespoons of olive oil and garlic mushrooms previously soaked for half an hour in warm water, let cook for 10 min. Versatel
then the cuttlefish in the pan and let cook for another 10 min.
Before serving, prepare the polenta, even those few minutes to be cooked very soft, pour 2 / 3 tablespoons in the bottom of the pot and put above the dose di seppie con un po di sugo.
BUON APPETITO !
