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    Calamari Affogati

    Calamari Affogati
    with Maddalena Pinot Grigio or San Simeon Chardonnay. Serve warm over your favorite pasta or chilled as an excellent Summer appetizer with fresh sourdough bread. Ingredients (Serves 6):
    • 2 lbs. Calamari Cleaned and Cooked
    • 2 tblsp. Butter
    • 2 tblsp. Sadaf Olive Oil 
    • 2 tblsp. Crushed Garlic
    • 2 tblsp. Minced Italian Parsley
    • 9 Anchovie Fillets in Olive Oil 
    • 1/2 c. Maddalena Pinot Grigio
    Directions:
    1. In a large skillet place butter, olive oil, garlic, parsley and anchovies.
    2. Over medium heat cook 2 to 3 minutes while stirring.
    3. Add wine while stirring for another 2 to 3 minutes.
    4. Add calamari and simmer 15 minutes.
    How to Cook Calamari ? In a stock pot place calamari and cover with water; add 2 tablespoons of baking soda. Bring to a boil and cook for 15 minutes, rinse under cold water and clean calamari. ENJOY IT
    Posted in: Chef piero recipes
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