Chianti Il Ristorante Executive Chef Fabrizio Bazzani demonstrates how to make Coccio
Coccio
Calamari, garlic and herbs sautéed in a delicately spiced tomato broth
- Add extra virgin olive oil
- Add garlic
- Add calamari
- Add salt
- Add pepper
- Add crushed red pepper
- Add white wine
- Add crushed tomato sauce
- Add parsley
- Add water
- Simmer
