| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Spanish |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Virgin olive oil |
| 1 |
md |
Spanish onion, in 1/4" rounds |
| 3 |
|
Ribs celery, in 1/4" strips |
| 4 |
|
Cloves garlic, peeled |
| 2 |
|
Hot chili peppers, whole |
| 1 |
c |
Basic tomato sauce |
| 3 |
lb |
Calamari or cuttlefish, cleaned, cut into 1/2inch pieces |
| 4 |
|
Anchovy fillets, rinsed, patted dry |
| 2 |
md |
Potatoes, peeled, in 1/4" dice |
|
|
Salt and pepper |
| 1 |
c |
Dry white wine |
| 4 |
tb |
White wine vinegar |
INSTRUCTIONS
In an earthenware oven and stoveresistant dish, put olive oil, onion,
celery, garlic and chili peppers and cook until softened and light golden
brown, about 10 minutes. Add tomato sauce, cuttlefish, anchovies and
potatoes and bring to a boil. Season with salt and pepper and add wine and
vinegar and cover. Simmer 1 hour. Check for seasoning and tenderness and
serve with lemon wedges.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #507 by Sue <suechef@sover.net> on Mar 09,
1997.
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