Although seemingly inspired by Mexico’s chilli con carne, this fasting dish is actually based on Calamari in umido from Sicily . Materials for 2-3 servings: Three 170g. cans of calamari 50ml Extra Virgin Olive Oil Two medium garlic cloves, sliced 1/2 tsp. of bukovo chilli 3-4 sprigs of fresh thyme, the leaves 100ml dry white wine One can of 400g Whole Peeled Tomatoes. salt, freshly ground pepper Procedure Step 1 Heat the olive oil over medium heat in a saucepan and sauté the garlic until it releases its aroma but does not turn brown, stirring with a spatula. Step 2 Add the bukovo and thyme, mix and turn up the heat. Add the calamari , stirring constantly. Deglaze with the wine and stir for 2 minutes. Once the alcohol has evaporated, add the tomatoes. Step 3 When the food boils, lower the heat, add a little water if needed and let it simmer for 25 minutes until the sauce thickens. Photography: Studio LM- Food styling: Makis Georgiadis – Styling: Katerina Lykouresi READ MORE: Delicious vegan brownies with dates made in only 15 minutes!
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