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Ingredientes
- 2 c. cooked chickpeas
- 20 slc sweet sopressata
- 1/2 c. raisins
- 3 c. clam juice
- 8 x plum tomatoes roasted 400 degree
- Â Â oven for 30 min and cut in half
- 1 c. Basic Tomato Sauce (see recipe)
- 3/4 lb calamari (squid)
- 36 x mussels scrubbed, debearded
- 1 bn mint leaves torn
- 1/4 c. sliced fresh scallions
- 2 c. fresh spinach
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a large saucepot, combine the chickpeas, sopressata, raisins, clam juice, tomatoes and Basic Tomato Sauce and simmer till reduced by half.
- Season well with salt and pepper and add in the calamari and mussels and simmer the seafood slowly till just cooked through.
- Stir in the mint leaves, scallions and spinach, cook 3 min, then serve in warmed soup bowls.
- This recipe yields 4 servings.
- Description: "(Calamari E Ceci "In Zimino")"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 767g | |
| Recipe makes 4 servings | |
| Calories 445 | |
| Calories from Fat 33 | 7% |
| Total Fat 3.86g | 5% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 1413mg | 59% |
| Potassium 1705mg | 49% |
| Total Carbs 81.54g | 22% |
| Dietary Fiber 11.9g | 40% |
| Sugars 28.08g | 19% |
| Protein 25.29g | 40% |
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