This is not noodle soup or even just noodles in the usual sense. Rather, it is a cross between first and second course, more like a calamari stew. The calamari is stewed in a tomato sauce with spices and the addition of cognac and cream.
1 kg of peeled calamari
400 ml of pureed tomatoes in their own juice
1 large onion
3 sprigs of thyme
6 cloves of garlic
40 ml brandy
4 tbsp cream (30% fat)
2 bay leaves
Step by step recipe
In a heavy bottomed saucepan, melt the butter. Place finely chopped onion, thyme leaves, bay leaf, and pepper. Braise onions until soft, 5 minutes. Add chopped garlic and braise for 2-3 more minutes. Pour in the tomatoes, stir and remove from the heat.
Slice the calamari into 2.5 cm thick strips. Heat 2 tbsp of vegetable oil in a frying pan and salt generously. Spread one-third of the calamari in a single layer. Stir-fry until golden, 2 minutes. Fry the rest of the calamari in the same way and place in the pan with the onions.
Put on the fire, bring to the boil. Pour 30 ml of cognac, cover the pan with a lid, reduce the heat and stew the calamari for 40-50 minutes, the sauce should thicken slightly.
Remove from the heat, add the cream, the remaining cognac, salt and pepper. Sprinkle with parsley and serve.