Baby Squid Stew

Recipe n. 40

Back to Sicilian repertoire!

I inherited this delicious recipe from my mom’s cooking. To give her full credit, I should use the same ‘vocabulary’ she uses to describe the way this food needs to be cooked: ‘A tutto dentro’. There is not an easy way to translate this expression into english and it really doesn’t make much sense in italian either. Every time she uses it,  my sister and I can’t help smiling and tease my mom. What do you mean with a tutto dentro???  Literally it means ‘everything inside’. I believe it is a cooking expression used mostly in the Southern area of Italy. Basically all the ingredients go in one pot and cook slowly!

With this system the nourishing proprieties of what is cooking  inside the pot won’t be lost.

© 2016 Field of Flavors – All Rights Reserved

© 2016 Field of Flavors – All Rights Reserved

Ingredients

• 1 lb fresh seppioline (or calamaretti)

• 1 onion (thinly sliced or chopped)

• 1 bottle tomato sauce ( 750 ml)

• 2 tbsp tomato paste

• 1 bay leaf

• 3 tbsp fish broth (or water) or white wine

• pinch hot chilly pepper

• salt and pepper

• Olive oil

• fresh chopped basil at the end to garnish on top

•  slices of tasted country bread to accompany the dish

© 2016 Field of Flavors – All Rights Reserved

Rinse the seppioline under cold water and let them rest in the fridge in a colander. In a large pot add some olive oil and gently sauté the onions until translucent. Add the seppioline, tomato paste, bay leaf, hot chilli pepper. Cook for 1 or 2 minutes and then add the liquid of your choice (broth, water or wine). Cook for a couple of minutes and then add the tomato  sauce. Cover and simmer slowly for 30 to 45 minutes. Sprinkle with fresh chopped basil leaves and serve with toasted country bread on the side.

Buon appetito!