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Calamari in Red Wine and Tomato Sauce

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)180.3582
Energy (kCal)950.1674
Carbohydrates (g)5.9598
Total fats (g)18.3706
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside. | 2. In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend. | 3. Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    calamari 2 pounds 806.9352 0.0 179.5204 4.5333
    tomato sauce 4 cups - - - -
    chianti wine 1 cup 806.9352 0.0 179.5204 4.5333
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic 2 teaspoons chopped 8.344 1.8514 0.3562 0.027999999999999997
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    cayenne pepper 1/2 teaspoon ground 2.862 0.5097 0.1081 0.1554
    basil 1 teaspoon 0.2032 0.0234 0.0278 0.0057
    romano cheese 1/3 cup grated - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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