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MAMMA AGATA: COOKING SCHOOL ON THE AMALFI COAST

MAMMA AGATA: COOKING SCHOOL ON THE AMALFI COAST

By Chiara Lima (Mamma Agata, 2009)

I met the author while on tour in America once, and liked her so much that I had to order the book immediately. When I need to dream that I'm in Italy, this is the book I turn to, marvelling in the beautiful pictures and hungering at the recipes. This dish of squid and potatoes has 'eat me' written all over it!

Totani e Patate
Squid with Potatoes

INGREDIENTS

serves 4

  • 1kg or 2-2 1/2 lbs squid (totani)
  • 2 baking potatoes
  • 2 cloves garlic (finely sliced)
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley
  • 10 cherry tomatoes
  • 1 teaspoon dried oregano
  • 1/2 cup white wine
  • 1 teaspoon sea salt
  • 1 cup water

 

METHOD

  1. Wash and clean the squid.  Chop the squid into small pieces, including the tentacles and place it into a mixing bowl.
  2. Peel and cut the potatoes into cubes and cover them with water in a seperate to avoid any discolouring. Set aside.  
  3. In a saucepan, add room-temperature extra virgin olive oil, finely sliced garlic and parsley.  Heat over a low flame for about two minutes until the garlic is golden brown.  Note: Be careful not to burn the parsley, as it becomes toxic when overcooked.
  4. Add the squid and the oregano to the pan. Add the wine, cover the pan and cook for five minutes.
  5. Add the cherry tomatoes, potatoes, salt and a cup of water to the pan.
  6. Cover the pan and simmer over a low heat until the potatoes are fully cooked (about fifteen minutes).
  7. Remove the ingredients from the heat and serve!

Mamma Agata's Secret
Always add ingredients to room-temperature extra virgin olive oil and cook from room temperature.  This will help infuse the flavours into the oil.