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
- 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
- Wash and clean the squid. Chop the squid into small pieces, including the tentacles and place it into a mixing bowl.
- Peel and cut the potatoes into cubes and cover them with water in a seperate to avoid any discolouring. Set aside.
- 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.
- Add the squid and the oregano to the pan. Add the wine, cover the pan and cook for five minutes.
- Add the cherry tomatoes, potatoes, salt and a cup of water to the pan.
- Cover the pan and simmer over a low heat until the potatoes are fully cooked (about fifteen minutes).
- 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.
Posted by Nigella on the 15th Feb 2012