RapierFugue
Posts: 4740
Joined: 3/16/2006
From: London, England
Status: offline
|
quote:
ORIGINAL: SorceressJ
I admit that, having managed not to drown in lakes of my own voracious food passion duly stoked by the vision of RF's supper, I would like to have the offered recipe please.. 
My pleasure.
I want to say, first off, that this is the work of Gennaro Contaldo: the man who taught Jamie Oliver how to cook and who, for many of us, is still the better chef. I am more than happy to establish copyright & claim as his: this was the dish he picked of many that he remembers most about his mother (who taught him a lot of what he knows) cooking for him as a child – she would send him off to the rock pools with a bucket and sharpened stick, and when he came home with squid, cook this:
Calamari In Umido (Stewed squid)
Gennaro Contaldo
Serves: 4 (unless one or more of them are RF, in which case it serves 2)
8 tablespoons extra virgin olive oil (what Gennaro’s doing here is trying to find a measurement for “bung a shitload of good olive oil in your warmed pan”. In practice, just bung in some til it’s more than a coating, but less than an inch deep. It’s olive oil – it can only do you good :) )
6 anchovy fillets
10g (½ oz) capers, rinsed
4 garlic gloves, peeled & finely sliced (having done this dish many times, I’d suggest that’s 4 FAT cloves; if you’ve got Kate Moss garlic, double up). Slice very thinly, almost translucent.
1 small fresh red chilli, deseeded & finely chopped (chillies are a nightmare to translate, cross-pond) – I tend to go with one small fiery “finger” chilli, or 2 medium longer ones. It’s a northern Italian dish, it should be a bit spicy.
1Kg (2lb 4oz) baby squid, cleaned or, if using big squid, cut into rings. NB: If you can get fresh (and I mean proper fresh, not previously frozen but we’re not telling you) squid, this dish comes alive – the whole reason I did it tonight was coz my fishmonger happened to have some fresh, British-waters squid. I had big squid, ringed, but baby is even better.
4 tablespoons white wine (balls to that, shove in a goodly “slosh” – it evaporates during cooking to leave a lovely sauce)
250g (9oz) cherry tomatoes, halved – I used baby pomodoros, coz that’s what the supermarket had on special offer today.
Small bunch fresh parsley, chopped
Salt – only a little because, as the original article (called “What Mama used to make”, about childhood dishes served to chefs) said, Gennaro’s mum used to say “not much salt, bambino ... there is enough salt in the sea”.
Method:
1. Heat the olive oil in a large, wide saucepan (one you have a tight fitting lid for, which the original recipe didn’t state, and which I didn’t twig til too late!), add the anchovies and capers and fry until the anchovies “melt”.
2. Add the garlic and chilli and fry for a couple of minutes. Then add the squid (including tentacles) and a small pinch of salt and fry for 2-3 mins, stirring.
3. Add the wine and let it evaporate a little. Add the tomatoes and parsley, then reduce the heat to low, cover the pan with a lid, and cook gently for 50 minutes.
“Delicious served with a green salad, or with soft or grilled polenta.” ... yeah, or if you’re like me, any Italian bread :)
Enjoy xxx
(and, as always with recipes I give out, please let me know how you get on, or ask if you're unsure)
|
RE: I Admit It I........ - 
Profile
New Messages
No New Messages
Hot Topic w/ New Messages
Hot Topic w/o New Messages
Locked w/ New Messages
Locked w/o New Messages
Post New Thread