Preparation Time: 30 Minutes
Submitted by: TENUTA ZIMARINO MASSERIA DON VINCENZO
Suggested Olive Oil: Masseria Don Vincenzo
Recipe for Bruna:
Masseria Don Vincenzo Extra Virgin Olive Oil
500 grams of squid
two handfuls of clams (500 gr)
three handfuls of mussels (700 g)
3 cloves garlic
½ cup white wine
250 grams of peeled tomatoes sauce
4 tablespoons extra virgin olive oil “Costa Trabocchi”
Put to purge the clams in salted water for a few hours.
Clean the shells of mussels in salted water and let drain
Sbollentandoli Peel the tomatoes, cut into small pieces or whisk, cook for 15 minutes, with a tablespoon of olive oil, chilli and a clove of garlic, until the sauce is a little narrower.
Remove the tentacles from the cuttlefish clean and wash and chop.
Cut a cross on the bags large enough.
In two separate pans to open the mussels and clams with olive oil, garlic, parsley and white wine.
Shell the mussels in their shells for keeping some gasket and filter the water used to cook the clams.
Mince the parsley with the basil and garlic, soffriggerne half with a few tablespoons of extra virgin olive oil
Add the tentacles chopped and, after 5 minutes, the bags with the cutting upturned.
Deglaze with white wine, add the tomato sauce.
Let cook slowly for about 20 minutes.
5 minutes before end of cooking add the mussels and clams, sprinkle with herbs chopped and serve.
And … hope that does not grow in the Alien chest!