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!

 

Recipe n.11

May 4, 2010

INSALATA DI CALAMARI – SQUID SALAD

Here is another fresh and simple recipe that brings me back to Sicily. It’s a dish that my mother used to make for us quite often, especially in the summer time. If I close my eyes I can still smell the fresh fish from the local vendor where my mum still buys her fish every day with the breeze coming up the hill from the sea. It’s a perfect salad to serve as an appetizer during a party or to eat on its own for lunch or dinner. I love how it tastes and how beautifully the colors of the ingredients complement each other.

Ingredients

  • 15  wild squid ( tubes and tentacles)
  • 1 bay leaf
  • 3 carrots peeled and chopped small
  • 4 stalks of celery chopped small
  • 2 green onions sliced small
  • ¼ cup fresh Italian flat parsley chopped
  • 2 juicy lemons
  • olive oil
  • Salt and pepper

Rinse the squid and place them in a pot with water, bay leaf and a few slices of lemon with its juice. Bring to a boil and cook for about 10 minutes. Remove from the heat, drain the water and set aside to cool down. In a large salad bowl  add the carrots, celery and onions. Cut the squid in rings and  put in the bowl with the  tentacles and the rest of the ingredients. Add the olive oil, lemon juice, parsley, salt and pepper. Toss well and refrigerate for at least 30 minutes to let the salad marinate. You can serve it cold or at room temperature.

Buon appetito!

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