INGREDIENTS
3
Squid
1 pinch
Chilli flakes
25 g
Flat-leaf parsley
80 g
Garlic
50 g
Shallots
20 g
Tomato puree
1
Black pepper, freshly ground
1
Salt
1
Olive oil
75 g
Butter
25 g
Parmesan, grated
50 milliliters
Brandy
150 milliliters
White wine
1
Bouquet garni, small