Excelencias Gourmet y el restaurante privado St. Pauli, ubicado en la popular calle Enramadas #605 entre Barnada y Plaza de Marte de Santiago de Cuba, le sugieren una deliciosa receta de la cocina santiaguera: “Calamares entomatados”.
Ingredientes:
Calamar (pota) 174 gramos
Sal al gusto
Pimienta blanca molida al gusto
Aceite de oliva 10 mililitros
Tomate natural maduro 116 gramos
Ajo 10 gramos
Cebolla 15 gramos
Salsa o pasta de tomate 29 gramos
Fumé de marisco
Elaboración:
Se condimenta con sal y pimientas blanca molida, el calamar que previamente se ha picado en anilla, en una sartén se vierte el aceite de oliva y se saltean los calamares y se añade el tomate maduro cortado en media luna. Luego se le añade la cebolla, el ajo, la salsa de tomate y por último el fumé, se reduce a fuego medio, hasta que la salsa obtenga textura y podemos perfumar con vino blanco.
Se sirve en un plato, se baña con la salsa y se decora con una ramita de perejil.
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