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Calamari in Umido with Polenta

Recipe Date:

7 April 2016

Serving Size:

Cook Time:

00:30:00

Difficulty:

Easy

Measurements:

Metric

The new vintage of our Primo & Co The Venetian Garganega always summons happy memories of my time making the wine among the rolling hills of the Soave region just west of Venice. To truly feel that I am back in the Veneto I need to enjoy the wine paired with the authentic Venetian cusine of my mother-in-law, Sylvana Zamberlan. Sylvana was born in the Veneto and learnt the region's traditional recipes at her mother's knee so this month's recipe is a genuine taste of the Veneto and I can think of no better pairing for the elegant new vintage of our Primo & Co The Venetian Garganega.

Ingredients

500 g small calamari cleaned and chopped into bite sized portions, including tentacles
1 small onion, finely chopped
1 clove of garlic, finely chopped
1 pinch of dried chilli flakes
2 small anchovy fillets (optional for extra zing)
5 medium ripe red tomatoes, chopped
1 handful of flat leaf parsley, finely chopped
1 glass The Venetian Garganega

Directions

In a medium saucepan gently sauté the onion in 4 tablespoons of olive oil for two minutes. Add the wine, garlic, chilli flakes, anchovy fillets (if using) and lemon zest then sauté for a further minute.

Add tomatoes and simmer for 10 minutes with saucepan lid on, stirring occasionally. Meanwhile prepare the soft polenta,

Add calamari and parsley and simmer for two more minutes then take off the heat. Season with salt and pepper to taste and serve over extra soft polenta with plenty more olive oil drizzled on top.

Buon appetito!