SEPPIOLINE IN UMIDO –

November 17, 2016

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.

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© 2016 Field of Flavors – All Rights Reserved

 

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© 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

 

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© 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!

 

‘UNA SPAGHETTATA…’

October 30, 2010

SPAGHETTI ALLE VONGOLE VERACI E POMODORINI – SPAGHETTI WITH CLAMS AND CHERRY TOMATOES

Recipe n. 26

Growing up on an island in the mediterannean I ate quite a lot of fish as you can probably imagine. It’s a totally different experience to buy some fish in Sicily compared to New York City.  In the little town where I come from, which is by the sea, una piccola borgata di mare, there are lots of local ‘pescivendoli’. You can smell the fresh fish from a distance and while I know quite a lot of people are bothered by this smell but it gives me a strong sense of connectedness with the sea. In Sicily they would never sell you a ‘fillet’. You have to buy the whole fish, from head to tail, maybe they will clean it a bit for you but that’s about it. I have also noticed that there is a big difference in terms of flavor. The fish from the Atlantic has a milder flavor while the fish from the mediterranean has a much stronger sea flavor and it’s saltier.  Despite these differences, here in New York I feel very lucky to live close by one of the best fish places in town (even if it’s not by the sea) which happens to be in Chelsea Market. This recipe will be ideal if  you want to cook a tasty and easy meal for dinner for your guests, it makes a perfect ‘spaghettata’.

Serves 4

Ingredients

  • 450g  (1 pound) spaghetti or linguine
  • 4 tbsp extra-virgin olive oil
  • 2 cloves of garlic, chopped
  • Good pinch of dried hot chilli flakes
  • Small bunch of fresh parsley, finely chopped
  • 1kg ( a bit over 2 pounds)  of small clams, scrubbed and degritted
  • 10 cherry tomatoes ( pomodorini pachino)
  • 1/2 cup dry white wine
  • Salt and pepper

Heat the olive oil and gently sauté the garlic, chilli and half the parsley for a couple of minutes. Add the clams and wine, turn up the heat, then cover. Cook for 4-5 minutes, or until the clams have opened.

Remove the clams and the juice and set aside. In the same pan add about 4 spoons of olive oil,  the chopped garlic and hot chilli pepper flakes. After the garlic turns gold,  add the cherry tomatoes. Let them cook  for a few minutes and then crush them with a fork. Add the clams, the rest of the parsley and slowly add the juice which you previously cooked with the clams. Let the juice evaporate for a few minutes and then add a sprinkle of wine and keep the heat high. Season with salt and pepper. Toss in all the spaghetti with the clams and the juices and the remaining parsley.

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