Elaine Cooks

So…this recipe, while originating from Genoa, a beautiful northern city in mainland Italy, also reminds me of an early family memory while visiting. When I was 5, my family and I traveled across Italy. While in Genoa, after enjoying with my family a long, leisurely lunch, we walked through Genoa’s crowded city streets. I was holding my brother-in-law’s hand but lost his grasp, and I got lost! Realizing I was disconnected from my family, I felt stunned and cried, and a kind elderly man saw me, and we sat together on a curb, as he tried to comfort me and dry my tears. Not long after, I saw my brother-in-law, jumping high through the crowd running towards me when he spotted me. I told my brother-in-law that the elderly man told me to “find the van” (which was our rental car) (note: my brother-in-law told me afterwards this man did not speak english…) Anyway, as the youngest of 5 in my family, this is one of the many times I got lost…I suppose it made me resourceful (I was also once left on the beach in Mantoloking, NJ, our summertime destination, at the age of 2 when my family decided to go and get lunch. My parents realized I was left behind when my Mom asked, “Elaine, what do you want for lunch? Elaine? Where’s Elaine?” My dad quickly ran back to the beach and scooped me up – I was sitting right where I was left. My parents were not neglectful…just overwhelmed, I suppose)! Anyway…on to calamari!

Mangia!

Ingredients

2 lb. whole calamari, cleaned and sliced into rings (see tip, below)

3 TB olive oil

2 tsp garlic, finely minced

1 1/2 tsp flat parsley, chopped

1/3 c. dry white wine

1-28 oz can of whole plum tomatoes, cut up, with their juice

1/4 tsp dried oregano

1 lb small white potatoes

kosher salt and freshly ground pepper, to taste

pinch of crushed red pepper

Recipe

After slicing the squid into rings, rinse in cold water

Put 2 TB olive oil, garlic and parsley in a large saute pan (I prefer All Clad, https://www.all-clad.com). Turn heat to high and quickly cook garlic until lightly brown, approximately 1 minute.

Add the squid rings. Use long tongs to turn for even cooking. When the squid turns a dull, flat white, color, add the wine and allow it to bubble, approximately 2 minutes. Add the cut-up tomatoes with their juice and the oregano, and stir thoroughly. Cover the pan and reduce heat to simmer.

While the squid is cooking, and reserve approximately 45 minutes for the cooking time, slice the potatoes in half, at which time, add the potatoes, with seasonings. Coat thoroughly, and cover the pan again. Remain the pan over low heat to simmer for approximately 20-30 minutes. Adjust seasonings and serve immediately.

Buon Appetito!

Tip: If your market offers cleaned squid, by all means, take advantage of it! But if not, there is a fairly easy cleaning method. Begin by soaking the squid in cold water for approximately 30 minutes. Take each squid, and if tentacles are attached, gently pull the tentacles from the inside of the squid, which may pull out some pulpy insides.

Cut the tentacles straight above the eyes, and discard everything from the eyes down.

With your fingers, reach into the inside of each squid to find the boney beak and gently pull out. Pull out any additional pulpy insides. Rinse under cold running water.