Privateer's baby squid
Instructions
Peel the onion and the garlic, wash and mince finely.
Clean the baby octopus by removing the inner and outer skins and entrails, then wash thoroughly.
In a saucepan, then heat the oil with the chopped garlic and onion, add the chili and let them wither without letting them Brown.
Add the curry, bay leaf, saffron dissolved in a little water and well dried baby squid; FRY for 2-3 minutes, stirring occasionally.
Wet with white wine, keepn lively fire stirring often and season with salt and pepper.
I will Bake 10-moscardini 15 minutes or until they are tender.
Then remove from heat, remove the bay leaf and sprinkle with parsley previously washed and chopped; mixed well and served on the table.
Ingredients and dosing for 4 persons
- 500 g of moscardini
- 1/2 onion
- 1/2 cup of dry white wine
- 1 clove of garlic
- 1 pinch of chili
- 1 pinch of saffron
- 1 pinch of curry
- 1 leaf of laurel
- 1 sprig of parsley
- 3 tablespoons of olive oil extra virgin
- Salt
- Pepper