SQUID IN WINE SAUCE (CALAMARI ALLA NANNI)
2/3 cup olive oil
6 cloves garlic, finely chopped
1/3 cup finely chopped scallions
4 bay leaves
1 (2 ounce) can flat anchovies
6 1/2 pounds fresh squid, thoroughly cleaned and cut into 1-inch rounds
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
3/4 cup dry white wine
1/2 teaspoon oregano
1 pound peeled, cored, crushed fresh tomatoes (or about 1 1/2 cups, or use canned imported tomatoes)
Salt and freshly ground black pepper
1 tablespoon Pernod or other anise-flavored liqueur, optional
Hot cooked rice (for serving)
Heat the oil in a large kettle and add the garlic, scallions and bay leaves. Add the anchovies along with the oil in which they are packed. Simmer for about 5 minutes.
Add the remaining ingredients (except the liqueur and the rice). Cover and let simmer for 1 hour.
Stir in the Pernod, if used, and serve hot with rice.
Serves 12 or more
Source: Craig Claiborne's New New York Times Cookbook by Pierre Franey and Craig Claiborne
2/3 cup olive oil
6 cloves garlic, finely chopped
1/3 cup finely chopped scallions
4 bay leaves
1 (2 ounce) can flat anchovies
6 1/2 pounds fresh squid, thoroughly cleaned and cut into 1-inch rounds
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
3/4 cup dry white wine
1/2 teaspoon oregano
1 pound peeled, cored, crushed fresh tomatoes (or about 1 1/2 cups, or use canned imported tomatoes)
Salt and freshly ground black pepper
1 tablespoon Pernod or other anise-flavored liqueur, optional
Hot cooked rice (for serving)
Heat the oil in a large kettle and add the garlic, scallions and bay leaves. Add the anchovies along with the oil in which they are packed. Simmer for about 5 minutes.
Add the remaining ingredients (except the liqueur and the rice). Cover and let simmer for 1 hour.
Stir in the Pernod, if used, and serve hot with rice.
Serves 12 or more
Source: Craig Claiborne's New New York Times Cookbook by Pierre Franey and Craig Claiborne
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