Ingredienst for 4 Portions
½ cup Olive oil
2 Garlic clove (s), finely chopped or crushed
1 Onion (s), finely diced
½ cup / n Basmati
0.33 cup Pine nuts
¼ cup / n Ricotta
3 Tomato (s), dried, preserved in oil, finely diced
2 Tomato (s), skinned, diced
0.33 cup / n Currants (may substitute raisins)
¼ cup / n Parsley, finely chopped
Salt and pepper
½ cup / n White wine
1 ½ cup / n Tomato juice, hot
4 m.-wide Squid (Calamarituben), cleaned
Preparation
First half of the olive oil in a large frying pan, onions and garlic can be glassy, but not brown. Then the raw rice, diced tomatoes, pine nuts, currants, the ricotta and stir in the chopped parsley. Season with salt and pepper.
Preheat the oven to 180 ° C preheat. The Calamarituben to 3 / 4 full with the mixture (the rice will swell up a bit!) And close with toothpicks. Now the rest of the olive oil in a large frying pan and fry the tubes at high heat for 2-3 minutes, then place in a baking dish. Drizzle with white wine and the hot tomato juice and covered for about 75 minutes (or until the calamari are tender) in the oven.
Then remove the toothpicks and place the warm calamari. The sauce in a small saucepan and let boil for about 10 minutes to half boil until it thickens.
The calamari in thick slices with the reduced sauce and serve. Serve with snake beans and salad.
Preparation time: 30 min
