Red Wine–Braised Squid with Garlic Mayonnaise

Name: Red Wine–Braised Squid with Garlic Mayonnaise
Yield: serves 4
Ingredients: 2 1/2 pounds squid; 1/2 cup extra-virgin olive oil; Half of a Spanish onion, cut into small dice (about 1 cup); Half of a large carrot, peeled and cut into small dice (about 1/2 cup); 1 1/2 celery ribs, cut into small dice (about 1/2 cup); 1 tablespoon chopped garlic (about 3 large cloves); 1/4 teaspoon red pepper flakes; 1/4 teaspoon freshly ground black pepper; 2 teaspoons kosher salt; 2 cups dry red wine; 1/4 cup plus 2 tablespoons Passata di Pomodoro (page 25) or tomato sauce; Half of an orange, seeds removed and finely chopped, including rinds (about 1/2 cup); 1 tablespoon orange juice; 1 tablespoon brandy; 1/2 cup finishing-quality extra-virgin olive oil; 1/2 cup thinly sliced fresh Italian parsley leaves; 8 Garlic Crostini (page 46); Garlic Mayonnaise (page 51)

January 26, 2012

For this dish, we braise squid in red wine and orange rind. The rind gives the sauce a slight bitterness that can seem overwhelming until you eat it on crostini with a dab of mayonnaise, and then it all comes together. We serve it as a condiment for pasta in the Osteria, which would be a perfect use for leftovers because when dressing pasta, a little goes a long way. We use calamarata, a short ring-shaped pasta that mimics the shape of squid rings, or paccheri, a long, tubular pasta that flattens when it cooks.

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