Recipe courtesy of David Rocco
Episode: Vino
Totani e Patate
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 chile pepper
  • 9 1/2 ounces/250 g totani (flying squid) or other squid, cleaned and cut into strips 
  • 9 1/2 ounces/250 g totani (flying squid) or other squid, cleaned and cut into strips
  • 2 cups white wine
  • 8 cherry tomatoes
  • 4 potatoes, peeled and chopped 
  • Salt, to taste
  • Small bunch parsley, finely chopped

Directions

Heat up the olive oil in a large pot along with the garlic and chile. Add the totani and cook over medium heat about 1 minute, stirring continuously to avoid sticking. Add the wine, tomatoes and potatoes and let cook together another minute. Season with salt, lower the heat and cook, covered, 30 minutes. Finish with the parsley, stir will and serve immediately.

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