Totani e Patate alla Ligure
A classic Ligurian stew of tender squid and soft potatoes gently simmered with garlic, white wine, and sweet tomatoes.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •heavy-based casserole
- •chef's knife
- •chopping board
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 12 g
- carbs
- 32 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 390 kcal
Instructions
- 1
Heat the olive oil in a wide, heavy-based casserole over medium heat.
- 2
Add the crushed garlic cloves and sizzle gently for one minute until fragrant but uncoloured.
- 3
Add the prepared squid pieces and cook for three minutes until they turn opaque.
- 4
Pour in the white wine and let it bubble briskly until the alcohol aroma evaporates.
- 5
Stir in the crushed tomatoes, half of the parsley, salt, and black pepper.
- 6
Add the potato chunks and pour in the warm water to level with the ingredients.
- 7
Cover with a lid, reduce the heat to low, and simmer gently for thirty minutes.
- 8
Uncover and simmer for five more minutes until the potatoes are tender and the sauce is glossy.
- 9
Scatter with the remaining parsley and serve hot.
Chef's tips
Choose medium-waxy potatoes so they hold their shape during the braise without disintegrating. Keep the simmer very gentle so the squid turns meltingly soft rather than rubbery.
Ingredient substitutions
- totani (squid) → calamari or cleaned cuttlefish
- dry white wine → any crisp, dry Italian white wine
Storage
Store cooled leftovers in a sealed container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered saucepan over low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Boiling the stew rapidly over high heat, which toughens the squid fibres.
- •Cutting the potato pieces too small, causing them to dissolve into mash.
Serving suggestions
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