Squid in milk-port sauce with black pepper
4 servings
20 minutes
Squid in milk-port wine sauce with black pepper is a refined dish of European cuisine that embodies the harmony of tenderness and spiciness. This recipe combines the marine notes of squid with the softness of milk, while port wine adds a subtle wine sweetness and depth to the sauce. Black pepper highlights the flavor nuances, adding a light spiciness. In ancient times, such dishes could adorn royal feasts, and today they find a place in cozy home kitchens, delighting gourmets with their sophistication. Carefully prepared squid retains its juiciness, and the sauce transforms them into a true culinary masterpiece. Served as a stew, this dish is especially well-suited for winter evenings or cozy family dinners, providing warmth and richness of flavors.
1
Thaw the squid. After the microwave, they become less tender, so it's better to bring water to a boil, add the unthawed squid, and remove them when it boils again.
- Squid: 1 kg
2
Thawed and slightly boiled squid are cut into rings (if you buy pre-cut rings, they won't be as tender).
3
Pour milk into a deep skillet, slightly heat it, add flour (it mixes better in warm milk). Add salt. Then add squid rings. Simmer on low heat for 5 minutes. Pour in port wine or, if unavailable, wine. Add pepper. Simmer for another five minutes. Serve in a deep bowl with milk - like a soup.
- Milk: 250 ml
- Wheat flour: 2 tablespoons
- Salt: to taste
- Squid: 1 kg
- Port: 3 tablespoons
- Ground black pepper: 1 teaspoon