Bavette allo scoglio
Instructions
In a saucepan heat a few tablespoons of olive oil, 2 cloves of garlic, chilli and, almost at the same time, the squid; Cook over high heat, stir well, wet with wine, half keepn then add the tomato sauce and a little water, cover the Pan and continue cooking at moderate flame.
In another saucepan with a tablespoon of oil, 1/2 clove of minced garlic and a pinch of salt, add the mussels, clams and stir for a few seconds, remove from heat.
In the same saucepan, pour in 3 tablespoons of olive oil, add the chopped carrot and onion, Saute, Add shrimp tails, stir, pour the rest of the wine and brandy, continue cooking for 2 or 3 minutes to heat, then pour all the pan with Squid.
Cook the bavette "al dente" and place them in a pot, cover with half of the sauce, Sprinkle chopped parsley, stir and serve.
Passed apart from the rest of the sauce.
Ingredients and dosing for 6 persons
- 600 g of type pasta tips
- 150 g of tiny squid cleaned
- 50 g of shelled shrimp tails
- 50 g of shelled mussels
- 50 g of shelled clams
- Olive oil
- 250 g of tomato pulp
- 1 glass white wine
- 1 dram of brandy
- 1/2 garlic cloves 2 of garlic
- 1 carrot
- == 1 small onion
- 1 == Pto chopped parsley
- 1 piece of chili