Totani
From The Great Italian Cookbook.
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A historical recipe
The Great Italian Cookbook.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- (Spaghetti with octopus and squid) 100z baby octopus 8oz baby squid 2 cloves garlic 1 medium onion 5tbsp olive oil 140z canned tomatoes salt 1202 spaghetti freshly ground pepper This dish is typical of the Tyrrhenian coast of Calabria.
- Rinse and clean the octopus and squid;
- cut the squid into rings and the octopus into pieces.
- Chop the garlic and onion together and put into a skillet together with the oil, octopus and squid.
- Brown over low heat for 5min then add the sieved tomatoes.
- Season with salt to taste and cook over moderate heat for Vhr until the sauce has reduced and thickened, adding a little hot water if necessary.
- Meanwhile cook the spaghetti for 10-12 min in plenty of boiling salted water until al dente.
- Drain, and transfer to a warm serving dish.
- Cover with the sauce and a sprinkling of freshly ground pepper.
- Do not serve cheese with this dish.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Chef's knife
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Cutting board
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Sieve
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Colander