One Hour Calamari in Umido with Ramp Bruschetta

Yield:
4 servings
Level:
Easy
Ingredients
  • 3 pounds clean calamari
  • 4 tablespoons extra virgin olive oil plus 4 tablespoons
  • 10 cloves whole garlic, peeled
  • 1 tablespoon crushed hot chilies
  • 1 cup dry white wine
  • 2 cups basic tomato sauce, recipe follows
  • 2 bunches ramps, clean and whole
  • 1 bunch marjoram, leaves only
  • 4 thick slices country bread
Directions
  • Preheat grill.

  • Check calamari for any cartilage and cut into 1-inch pieces. Place calamari in a 6-quart saucepan and add olive oil, garlic cloves, chilies, wine and tomato sauce and bring to a boil. Lower heat to a high simmer and cook 1 hour.

  • Meanwhile, place ramps on grill until wilted, about 1 minute. Remove and allow to cool. Chop cooled ramps into 1/2-inch pieces, place in a mixing bowl with remaining oil and marjoram leaves and stir to blend.

  • When calamari is tender, season with salt and pepper. Place bread on grill and toast. Remove and spoon ramp mixture over bread, divide calamari among four bowls, top with a bruschetta and serve.


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