Squid Bolognese
by Pierre Koffmann
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Ingredients
Fish & Shellfish
3 squid, body, tentacles and wings separated
Fruit & Vegetables
50g of shallots, finely chopped
80g of garlic, finely chopped
1 pinch of chilli flakes
Spices & Dried Herbs
1 bouquet garni, small
Salad & Fresh Herbs
25g of flat-leaf parsley, finely chopped, plus 1 tbsp to serve
Store Cupboard
20g of tomato purée
salt
black pepper, freshly ground
Beverages
50ml of brandy
150ml of white wine
Dairy
75g of butter, softened
Cheese
25g of Parmesan, grated
Oils & Vinegars
olive oil