Calamari alla Salernitana

Preparation:

Preparation: Thoroughly clean the squid; wash them very well, then cut them into strips and place them on a cloth to dry. Remove all the leaves from the rosemary and finely chop them with the garlic. Put this mixture on the fire, in a pan with the oil, and let it brown for a few minutes. then add the squid and continue cooking over low heat, stirring frequently. Wash the tomatoes, peel them, remove the seeds and chop them finely, or pass them through a sieve (you can also use canned tomatoes if you wish). Add the tomato purée to the squid, season with salt and pepper and season with the chilli pepper. Leave to stew over a very low heat and with the container covered for about 2 hours. When cooked, add the butter and chopped parsley to the cooking sauce. Mix well and serve immediately, piping hot. The 'calamari alla salernitana' are excellent with a side dish of rice pilaf or polenta.