Totani E Patate Recipes

TOTANI E TUBETTI: SQUID AND TUBETTI PASTA

Steps:

• In a large pot with a lid, heat up the extra-virgin olive oil and add the red onion and chili pepper, and let cook together until soft. Add the totani, and let cook for about a minute on medium heat, stirring continuously to avoid sticking.
• Squeeze the cherry tomatoes with your fingers to remove the seeds and add to the pot. (To avoid a mess of seeds and juices, squeeze the cherry tomatoes submerged in a bowl of water.) Season with salt. Lower the heat, cover the pot, and cook for 2 to 3 minutes.
• Meanwhile, cook the tubetti pasta in boiling salted water until al dent, about 8 minutes. Drain the pasta, saving some of the pasta water. Add the pasta to the large pot along with a little pasta water, and cook for a few more seconds allowing all the flavors to come together.
• Lastly, add the parsley and finely chopped garlic to maximize the intensity of the flavors. Stir well and serve immediately.

TOTANI E PATATE

Steps:

• Heat up the olive oil in a large pot along with the garlic and chile. Add the totani and cook over medium heat about 1 minute, stirring continuously to avoid sticking. Add the wine, tomatoes and potatoes and let cook together another minute. Season with salt, lower the heat and cook, covered, 30 minutes. Finish with the parsley, stir will and serve immediately.

PASTA E PATATE: PASTA AND POTATO SOUP

Steps:

• Heat up extra-virgin olive oil in a deep saucepan. Add the prosciutto or salami and cook until crisp. To make the 'soffritto', add the onion, celery, carrot, chile pepper, salt, and black pepper. Saute until the onion becomes soft, and then add the potatoes. Stir to prevent the potatoes from sticking to the pan. Add the water and tomato puree.
• Add the spaghetti to the pot. Mix together well and add the Pecorino cheese. Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
• Drizzle with olive oil and sprinkle with Parmigiano cheese. Allow the soup to cool and thicken. Serve the soup at room temperature.

ZUCCHINI E PATATE

Steps:

• Boil the potatoes in a pot of salted water until fork tender, about 15 minutes. Drain and set aside.
• Heat a soup pot over medium heat. Add the olive oil, chili flakes, onions, green peppers and some sea salt. Saute for 10 minutes, and then add the brown sugar, some black pepper and the tomatoes. Let simmer for 20 minutes. Add the cooked potatoes and the zucchinis and cook until tender, 10 to 15 minutes.
• Ladle the stew into a big bowl and serve with crusty bread.