Due Venti's calamari romagna - New York News

Due Venti's calamari romagna

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(WJBK) -

Get this recipe courtesy of Due Venti in Clawson.

2 teaspoons olive oil
1 Tablespoons chopped garlic
2 Tablespoons toasted pinenuts
2 Tablespoons golden raisins
1 Tablespoon capers
pinch of chili flake
2 Tablespoons White wine
3 Fl Ounces tomato puree
1/3 cup cooked farro  (can be found at many area grocery stores near the pasta and rice)
1/2 cup fresh (raw) calamari cut into rings and small pieces
1 teaspoon diced chives

In a sautee pan over medium-high heat, add olive oil, garlic, pinenuts, raisins, capers and pepper flakes for at least one minute.  Deglaze the pan with white wine and add tomato puree, farro, and salt and pepper to taste.  Reduce until the mixture is almost dry.  Add cut calamari and cook for 2 to 3 minutes, or until calamri is no longer translucent.  Drizzle with olive oil and sprinkle with the chives.

Buon appetito!

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