- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Serving: For Family
Totani (Squid) with Spring Potatoes
Tidbits...This recipe of totani is typical of Genoa. Totani are a type of squid not to be confused with Calamari. They are noted for their rose/violet color and are 20 to 30 cm.in length. Tiny spring potatoes cook very quickly and absorb the flavor of the savory tomato sauce. The squid is extremely tender and delicate in flavor.
Ingredients
- Calamari - 1 k
- Spring potatoes - 1 k
- Cherry tomatoes - 500 g
- Garlic - 2 cloves
- Olive oil - 4 T
- White wine - 1/2 cup
- Oregano
- Parsley
- Salt and pepper
Instructions
- Clean squid and cut sacks into 1/2 inch rings
- Cut tentacles into chunky pieces
- Dry with paper toweling.
- Put olive oil, chopped garlic, parsley and oregano in large skillet.
- Turn on med. high until garlic is golden, then add dried squid. Cook until squid turns from translucent to chalky in color. Add wine. Cook about 10 minutes then add tomatoes. Turn heat down to medium, cover and let simmer for 30 minutes.
- Add halved potatoes, coat with sauce, and cover until they are tender. (Another 20 to 30 minutes)
- Salt and pepper to taste.
- This may be made ahead of time and reheated gently just before serving.
