1 lb of Monterey Bay Squid, cleaned and cut into rings
1 red onion, diced
7 cloves of garlic, minced
1/2 bottle of dry white wine or rosé
Sicilian fennel seed (or regular fennel seed)
1 Tbsp squid ink
1/2 cup extra virgin olive oil
6 slices rustic Italian bread
Olive oil for brushing
1/2 bunch parsley, chopped
In a dry braising pan, sweat out your red onion and garlic until translucent. Next take your squid and add it to your red onion/garlic sauté until all of the dark skin has come off and the squid is white. Add half bottle of dry white wine, squid ink and Sicilian fennel seed.
Cover and braise the squid for 35 to 40 minutes. Grill your bread and pour braised squid over crostone, garnishing with parsley.