"A ship in harbor,
surrounded by docks and walls,
has the appearance of a prisoner who meditates on freedom,
with the sadness of a free spirit,
put in check. "
(Joseph Conrad)
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Seppia in umido
al profumo di Malvasia
Ingredienti
Una grossa seppia fresca e pulita, aceto rosso, un trito di aglio, cipolla, prezzemolo, sale, pepe nero, peperoncino tritato, olio extravergine, 350 gr di passata di pomodoro fatta in casa qb, 1 cucchiaino di salsa Worcester, un bicchiere di Malvasia dell'Alto Adige, brodo vegetale qb.
Preparation
Blanch the squid in the water with the addition of red wine vinegar, cut into strips about an inch and place in a saucepan with a rich mixture of garlic, onion and parsley and olive oil. Season with salt, black pepper and crushed red pepper and cook by adding the vegetable broth. When cooked, pour a glass of Malvasia Alto Adige and let evaporate, finally, add a teaspoon of Worcester sauce and tomato sauce. Keep on low heat for another few minutes. Complete the dish with slices of toasted bread and garlic. The dish I paired the Alto Adige Malvasia, a wine with a light red with pale salmon color; the fine and delicate and dry and harmonious. Alcohol content: 11.5 percent.
Bon appétit!
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Award
I thank the dear friend Ines
Un omaggio "self-service" a disposizione di tutti coloro che lo vorranno prelevare!
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