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Már jó régen főzőcskéztünk (na, jó meg jó régen is írtunk) itt a blogon, úgyhogy ideje egy újabb hamisítatlan olasz receptnek. Ezt az étket kedvenc főbérlőnk készítette el nekünk még decemberben, és annyira de annyira finom volt, hogy úgy döntöttem én is megpróbálkozom vele. Íme a recept.
Seppie in umido con piselli (Szaftos tintahal borsóval)
Kell hozzá:
- tintahal
- borsó (illetve a főbérlőnk rakott bele gombát is, de az alapreceptben nincs benne)
- kis paradicsompüré vagy egy friss paradicsom apróra vágva
- 1 dl fehérbor
- pici olivaolaj
- fokhagyma
- só, bors
A fokhagymát vágd apróra, és olajon picit pirítsd meg. Rakd bele a csíkokra vágott tintahalat. Egy-két percig hagyd az olajban mérsékelt tűzön, majd add hozzá a bort. Engedd, hogy kicsit összeforrjon és elpárologjon az alkohol. Majd rakd bele a paradicsomot (tényleg nem kell sok, ebben az ételben nem a paradicsom a lényeg), pici sót és borsot. Fedd le, és így főzd tovább mérsékelt tűzön. Ha friss borsót használsz, akkor azt is belerakhatod a paradicsommal együtt. Innentől még 35 percig kell neki, amíg a tintahal megpuhul. Ha konzervborsód van akkor, azt úgy 7 perccel a főzésidő vége előtt rakd bele (és ugyanekkor mehet bele az apróra vágott gomba is, ha “főbérlő” módra csinálod). Főzés közben időnként keverd meg és adj hozzá pici langyos vizet, ha kezdi a levét elfőni.
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