Good Friday Mystery Dish
Here's a picture that may stump some people.
What is this?
What would you make with it?
Here's what I did on a leisurely Good Friday afternoon. :)
Pictured above are calamari or squid bodies cut with cross hatches to tenderize the squid. It also makes it look really cute and the crannies pick up and hold the flavourful sauce. If you don't care for squid, you can substitute shrimp or scallops.
Fra Diabolo is Italian for Brother or Friar Devil. The name is probably derived from the use of the hot pepper flakes and the red colour of the sauce which would allude to the fires of hell and the red costume in which the devil is sometimes depicted, complete with tail and pitchfork. :)
Calamari Fra Diavolo (serves 4 generously)
3/4 lbs. squid, pineapple cut
1 c. diced carrot
1/2 c. diced celery
1 tsp finely minced garlic
1-2 tbsp olive oil
1 1/2 c. fresh tomato, peeled, seeded, chopped or canned
1 1/2 tbsp tomato paste
1/2 c. chopped fresh basil (or substitute with 1 tsp dried and crumbled)
1/2 tsp crumbled, dried oregano (Greek oregano from last year's crop in my garden)
1/2 tsp freshly ground pepper
salt to taste (start with 1/2 tsp)
1/8-1/4 tsp dried red pepper flakes
200 grams pasta (fusili, rotini preferred)
Clean and slice squid into 3/4 inch rings (or buy ready prepared frozen pineapple cut squid); set aside.
Saute carrot, celery and garlic in oil in skillet over low heat until tender, about 20 min. Increase heat to medium.
Add chopped tomato, fresh basil, tomato paste and seasonings; simmer until sauce is very thick, about 20 min. Reduce heat to low. Add squid and about 1/2-1 cup of water and simmer until cooked through, stirring frequently, 10-12 min.
Spoon over pasta and serve immediately.
Finished Dish
What is this?
What would you make with it?
Here's what I did on a leisurely Good Friday afternoon. :)
Pictured above are calamari or squid bodies cut with cross hatches to tenderize the squid. It also makes it look really cute and the crannies pick up and hold the flavourful sauce. If you don't care for squid, you can substitute shrimp or scallops.
Fra Diabolo is Italian for Brother or Friar Devil. The name is probably derived from the use of the hot pepper flakes and the red colour of the sauce which would allude to the fires of hell and the red costume in which the devil is sometimes depicted, complete with tail and pitchfork. :)
Calamari Fra Diavolo (serves 4 generously)
3/4 lbs. squid, pineapple cut
1 c. diced carrot
1/2 c. diced celery
1 tsp finely minced garlic
1-2 tbsp olive oil
1 1/2 c. fresh tomato, peeled, seeded, chopped or canned
1 1/2 tbsp tomato paste
1/2 c. chopped fresh basil (or substitute with 1 tsp dried and crumbled)
1/2 tsp crumbled, dried oregano (Greek oregano from last year's crop in my garden)
1/2 tsp freshly ground pepper
salt to taste (start with 1/2 tsp)
1/8-1/4 tsp dried red pepper flakes
200 grams pasta (fusili, rotini preferred)
Clean and slice squid into 3/4 inch rings (or buy ready prepared frozen pineapple cut squid); set aside.
Saute carrot, celery and garlic in oil in skillet over low heat until tender, about 20 min. Increase heat to medium.
Add chopped tomato, fresh basil, tomato paste and seasonings; simmer until sauce is very thick, about 20 min. Reduce heat to low. Add squid and about 1/2-1 cup of water and simmer until cooked through, stirring frequently, 10-12 min.
Spoon over pasta and serve immediately.
Finished Dish
