Maloreddus With Squid Tomato Sauce And Lemon Recipes

STEWED SQUID IN TOMATO SAUCE

Steps:

• Gently saute the onion and the garlic in the olive oil. Add the tomatoes and white wine and simmer for five minutes.
• Add the squid, thyme, salt and pepper. Cover and simmer gently for 30 to 40 minutes or until the squid is tender. Correct seasoning and serve.

BASIC TOMATO SAUCE

Steps:

• Put the tomatoes in a deep bowl and crush them with your fingers. Heat the olive oil in a large saucepan over medium heat and sauté the onions and garlic until tender but not browned, 5 to 6 minutes. Add the tomatoes and basil leaves. Cook over medium-low heat for 30 to 40 minutes. Season lightly with salt and pepper.
• Use an immersion blender, if you have one, or pulse in a food processor to create a rough purée with some texture. The sauce keeps, covered, in the fridge for up to 3 days and freezes well.
• San Marzanos are the "it" tomatoes these days. You'll hear lots of chefs wax poetic about the volcanic soil in which they're grown, in an area close to Naples, or about their distinguished pedigree going back hundreds of years. For me, it boils down to meaty flesh-much, much more flesh to water as compared to regular plum tomatoes-and a sweet flavor that makes a difference you can really taste. Whether or not you buy the romantic backstory, make sure you use them in your sauce. Several imported brands are readily available in most markets these days.

MALOREDDUS WITH SQUID, TOMATO SAUCE, AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package directions say.
• Remove the zest from the lemon with a fine grater. Cut the lemon in half.
• While the pasta is cooking, heat the sauce in a high-sided pan over medium heat. When the sauce reaches a simmer, add the squid and cook for 2 to 3 minutes, or just until opaque. Do not overcook.
• When the pasta is done, drain and tip into the pan with the sauce. Add the olives, juice of half the lemon, and salt and pepper to taste.
• Divide among 4 shallow bowls. Sprinkle the lemon zest over the top, drizzle with olive oil, and serve.