Cucina Povera, Tuscan Peasant Cooking by Pamela Sheldon Johns includes recipes like Ribollita (Classic Tuscan Vegetable-Bread Soup); Involtini di Maiale (Pork Rolls Stuffed with Ricotta and Spinach); and Totani Ripieni (Stuffed Squid).
Totani are members of the squid family that resemble common squid, or calamari, and are interchangeable with them in recipes. The small ones are very tender and quick to prepare. You can buy squid already cleaned, or clean them yourself (see the note at the end of the recipe). Here, they are stuffed with a simple filling that can be enhanced with minced clams or mussels and capers. These are delicious served over pasta.
Rinse the totani and pat dry.
In a medium bowl, combine the bread, parsley, egg, and garlic. Season with salt and pepper to taste. Stuff the mixture into the tubes of the totani and close them with a toothpick.
In a large sauté pan, heat the olive oil over medium-high heat. Add the onion and cook for 2 to 3 minute! or until softened. Add the stuffed totani and sear on both sides. Add the tomato and the reserved tentacle and decrease the heat to a simmer. Cover and cook for 1-1/2 hours, or until tender, adding water if necessary. Season with salt and pepper, and divide among shallw soup bowls. Serve at once.
Note: To clean squid, gently twist the head (in the center of the squid) to remove it, taking care not to break the ink sac. Cut off and reserve the tentacles, removing the beak in the center. Remove the clear cartilage quill and discard. Rinse well inside and out.
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This page created November 2011
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