Marinara Sauce recipe
- Clean the squid and cuttlefish. In both cases, remove the ink bladder, the bone and the eyes. Wash the bags and slice them in rings; leave the tentacles whole if they are small, if not cut them in half.
- Heat the oil in the pressure cooker, add the minced onion and fry it lightly for around 3 minutes approximately.
- Add the squid and cuttlefish, stir and allow it all to cook together for a few minutes. Spray the white wine and let it evaporate in high heat, always stirring.
- Add the processed tomato and mix. Close the pot and allow it to pressurize in high heat. As soon as it begins ringing, reduce heat to the minimum and cook for about 20 minutes. Remove the pot from the heat, allow steam to escape and open it.
- Add the minced parsley and garlic, season and let the sauce thicken a few minutes at medium heat and with the pot uncovered.
- Marinara sauce is ideal to season pasta based dishes.
- 400 g processed tomato
- 150 g of squid
- 150 g of cuttlefish
- 1 tbsp of minced parsley
- Salt and pepper
- 1 garlic clove
- 1 onion
- 30 ml of dry white wine
- 3 tbsp of extra virgin olive oil
