Squid with raisins and pine kernels

600gr squid,

1 onion

parsley

1 vanilla pod,

extra virgin olive oil

1 glass dry white wine

30gr raisins

20gr pine kernels

salt and pepper

- Wash the squid and cut them into 1 cm strips. In a saucepan, sauté the onion with extra virgin olive oil then add the vanilla pod and the half glass of wine, let it evaporate slowly, and remove the vanilla pod from the saucepan as soon as it has evaporated.

- Add the raisins (after soaking it in cold water), the pine kernels, a pinch of salt and pepper. Cook for a few minutes then add the squid to the saucepan with the remaining wine.

- Turn them over two or three times to coat them well then close the pressure cooker. Clock 15 minutes after the hiss.

- At the end of cooking let the steam vent and add the remaining parsley. Cook for a few more minutes uncovered and serve, adjusting the condiments to taste.

Recipe of Ilaria Bitetto