BreadFishPescatarianWhite Wine

Gennaro Contaldi’s Totani e Patate

This Amalfi Coast cucina povera classic combines sea and land perfectly. The dish traditionally uses a local variety of squid, known as totani, but as this is not available outside of the area, use whatever squid you can find. You can use ready-cleaned calamari rings, or otherwise ask your fishmonger to clean the squid for you. Serve with lots of good, rustic bread and a cool glass of Greco di Tufo white wine, as this will immediately transport you to the sensations of the Amalfi Coast.

Prep Time: 15 mins
Cooking Time: 30 mins
4 people

Used in this recipe

Ingredients

2 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
½ red chilli, finely sliced
600 g/1 lb 5 oz cleaned calamari/squid tubes, cut into chunks, keeping the tentacles
4 tbsp white wine
300 g/10½ oz potatoes, peeled and cut into chunks
handful of flat-leaf parsley, finely chopped, plus extra to garnish
100 g/3½ oz cherry tomatoes, halved
rustic bread, to serve
sea salt and freshly ground black pepper

Method

In a large pan, place the olive oil over a medium heat and sweat the garlic and chilli for about 30 seconds, then add the calamari and stir-fry for a minute.
Add the white wine and allow to evaporate slightly. Add the potatoes, parsley and cherry tomatoes and season with salt and pepper. Cover with a lid and cook for 25–30 minutes until the squid and potatoes are cooked through. If, during cooking, the pan becomes too dry, add a little hot water.
Remove the lid, increase the heat and cook over a high heat for about a minute, shaking the pan until you obtain a slightly creamy consistency.
Serve with lots of rustic bread and a sprinkling of extra parsley.