Totani e patate
Totani e patate is a seafood dish from the Sorrento culinary tradition, simple and authentic. This stew combines tender squid with soft potatoes in a tomato sauce, creating the perfect balance between the flavors of the sea and the earth. It is the typical recipe found on Campanian tables, where fresh fish meets local vegetables in a rustic preparation rich in taste.
Preparation
- 1
Clean the totani by removing the ink sac, spine, and entrails; rinse them well and cut them into rings approximately 1 centimeter thick.
- 2
Peel the potatoes, cut them into regular medium-sized cubes, and set aside.
- 3
In a large pot, heat the oil and sauté the crushed garlic cloves until fragrant, then remove them.
- 4
Add the totani and sauté for about 5 minutes, stirring gently to prevent them from losing their juices.
- 5
Deglaze with the dry white wine and let it evaporate for 2-3 minutes.
- 6
Add the peeled tomatoes, season with salt and pepper to taste, then bring to a gentle simmer.
- 7
Add the potatoes, stir well, and cover with a lid.
- 8
Cook over medium-low heat for approximately 45 minutes, until the potatoes are very tender and the sauce has concentrated.
- 9
Taste and adjust the seasoning with salt and pepper, then turn off the heat.
- 10
Transfer to a serving dish and sprinkle with freshly chopped parsley before serving.
Chef's Tips
The totani must be fresh and of good quality to ensure tenderness. If the sauce is too liquid towards the end of cooking, increase the heat during the final 10 minutes. Perfect served with Tuscan bread or local bread to soak up the sauce.