Calamari with Tomato and Arugula from Mediterraneo Restaurant, an excellent Italian restaurant celebrating 19 years in Sarasota, Florida and a Golden Palate Partner.
Ingredients:
1/2 pound of fresh caught and prepped calamari (cut into 1/4 inch rings)
-fresh homemade Mediterraneo signature tomato sauce (2 cups) (Note: you may use a quality jarred sauce, like Rao’s Homemade Marinara, or make your own. You may use my San Marzano Tomato Sauce
-half a teaspoon of finely minced garlic
-good quality dry white wine (2 cups) (Chardonnay, Pinot Grigio, etc. A good rule is I only cook with wines that are good enough to drink– they don’t have to be expensive, but they need to be drinkable).
-Italian extra Virgin olive oil (to sauté)
-arugula (1 cup)
-salt and pepper to taste
-served with Mediterraneo signature pressed focaccia (or grilled or toasted Italian bread–optional)
Instructions: In a warm pan (on medium heat) add evoo and garlic. Sauté until lightly golden brown (don’t burn it). Add calamari, salt and pepper to taste, and sauté in the pan for 90 seconds. Add white wine and allow to reduce.
When two-thirds of the wine evaporates, add the tomato sauce and continue cooking over medium heat another 30-60 seconds.
When calamari have reached the desired consistency (soft and cooked to perfection–(be careful not to overcook them or they will be chewy), put a handful of fresh arugula and cook for another 45 seconds, giving the arugula a nice, medium firm texture.
Add focaccia that has been pressed for a minute in a panini press and cut into a triangle or some grilled Italian bread and you will have a terrific Italian meal.
Pair with a dry white one (Satrico from Lazio, near Rome, featured by the glass at the restaurant is a good choice). Other good choices include a nice crisp Greco di Tufo from Campania (Naples area), a Vermentino, Pinot Grigio, Gavi di Gavi, Verdicchio, or Vernaccia from San Gimignano in Tuscany. Buon’ Appetito!
Note: I like a pinch of red chili flakes off the heat at the table for a little added spice. The recipe has been adapted for home use and provided courtesy of the restaurant.
To read my showcase of Golden Palate Partner, Mediterraneo, click here.
