Calamaretti All'Amalfitana

Preparation:

Preparation: Soak the sultanas in tepid water. In the meantime, carefully clean the squids, wash them under running water; then put them to dry on a clean tea towel. Blanch the tomatoes in boiling water, drain them and leave them to cool; then peel them and cut them into fillets, removing the seeds. Heat the oil in a pan and brown the garlic; then add the tomatoes, a pinch of salt and a pinch of pepper. After about 10 minutes of cooking over moderate heat, throw the baby squid, the well-squeezed sultanas, the pine nuts and the pitted and shredded black olives into the bowl. Let everything simmer gently, adding a little broth and stirring from time to time. Toast the slices of bread in the oven. After about 1 hour of cooking, transfer the squids with their sauce onto a serving plate and serve immediately, garnishing them with croutons.