Dish

Totani e patate

Squid and Potatoes

The dish is made by sautéing onions and garlic in olive oil, then adding diced potatoes and cooking until they are tender. Squid is then added to the pot along with tomatoes, white wine, and a variety of herbs and spices. The stew is simmered until the squid is tender and the flavors have melded together. The result is a rich and flavorful dish that is perfect for a comforting meal.

European cuisine› Mediterranean cuisine› Italian cuisine

Seafood› Mollusk Dish› Squid Dish

Origins and history

Totani e patate is a traditional Italian dish that has been enjoyed for generations. It is believed to have originated in the coastal regions of Italy, where squid is a popular ingredient in many dishes. The dish is typically served in the fall and winter months when squid is in season.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains squid. It is also not suitable for those with shellfish allergies.

Variations

There are many variations of this dish, some of which include the addition of other seafood such as shrimp or clams. Some recipes also call for the use of red wine instead of white wine.

Presentation and garnishing

This dish is typically served in a large bowl or deep plate, with the squid and potatoes arranged in the center and the broth ladled over the top. It can be garnished with fresh herbs such as parsley or basil.

Tips & Tricks

To ensure that the squid is tender and not rubbery, it is important to cook it for the right amount of time. Overcooking the squid can result in a tough and chewy texture. Additionally, be sure to use fresh squid for the best flavor and texture.