Ingredients:

• 1 kg of squids
• olive oil
• 3 onions
• 3 cloves of garlic
• A handful of finely chopped parsley
• ½ kg of cherry tomatoes
• salt and pepper
• 1 dl of white wine

Procedure:

Quickly fry the garlic in olive oil, take it out and reserve it. Sauté the onions in the same oil and when done, throw in the parsley. Add the cleaned and skinned squids cut in wider rings. Season with salt and pepper and sauté the squids on medium heat for approximately ten minutes until they turn fully white. Then add the wine and the halved tomatoes. Keep cooking the squids for about a half an hour until soft. Squids must be cooked in liquid so you might have to add more water or wine.

Serving suggestion:

This sauce may be traditionally served with polenta, pasta or mashed potatoes, but we made some unusual boiled potatoes. Boil the potatoes in their peel. When cooled down a bit, press them with the palm of your hand to flatten the surface. Then fry it in hot olive oil on both sides and serve with the squid sauce.