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Recipes - Main Meals continued
7. Once cooking is completed, and the
pressure has released, set aside to cool.
8. Season to taste with salt and pepper. Serve
over pasta with grated parmesan cheese.
Tomato Braised Calamari
Serves: 4 - 6
Menu: Pressure Cooker
20g butter
3 cloves garlic, crushed
3 onions, chopped
2 cups fresh breadcrumbs
¼ cup fresh flat-leaf parsley, roughly
chopped
2 tablespoons lemon zest
2 tablespoons fresh oregano, chopped
2 tablespoons grated parmesan cheese
2 teaspoons sweet paprika
8 squid tubes, rinsed
¼ cup olive oil
3 anchovy fillets
½ cup white wine
2 400g cans cherry tomatoes
½ cup fresh basil, roughly chopped
Salt and freshly ground black pepper, to taste
1. Press MENU and select SAUTE. Press
START. Add butter and preheat for 2
minutes.
2. Add garlic and onions. Cook for 4-5
minutes or until tender. Remove half of the
onion mixture. Press STOP.
3. In a large bowl combine half of the onion
mixture with breadcrumbs, parsley, lemon,
oregano, parmesan and paprika. Season
with salt and pepper. Stuff each squid
tube with equal amounts of crumb mixture.
Secure ends with a toothpick.
4. Add all remaining ingredients to the pan.
Secure lid.
5. Press MENU and select PRESSURE HIGH.
Press TIME and set to 20 minutes. Make
sure the steam vent is set to the sealed
position. Press START.
6. Once cooking is completed, and the
pressure has released, remove calamari
from the sauce and set to one side.
7. Press MENU and select SIMMER, cook
sauce for a further 15 minutes. Return
calamari and basil to the pan and heat
through. Season to taste with salt and
pepper. Serve.