NB:Totani (a local type of cuttlefish) is very similar to squid.
Totani and potatoes is a typical dish of Praiano with an unmistakable aroma. Like all the traditional dishes, this recipe is passed down from mother to daughter, and our grandmother was an expert in making it. After all, she was the wife of a local fisherman!
Grandfather Pasquale, also known as Pasquale i cuozz ‘, was from a nearby village, Furore, and he moved to Praiano to be near the woman he loved, my grandmother Carmela. At that time Praiano was a very small fishing village and fishing gave work to many young people from Praiano. Every evening grandfather Pasquale went out to sea with his boat and a light and went fishing for squid. Totani, in fact, live deep underwater and are very attracted to light. That’s why the night hours are the best for this kind of fishing, which is particularly productive in the autumn months.
Totani fishing is still practiced in Praiano today and there are several restaurants in the village where you can try this tasty dish!
Here you can find our recipe!
- 1 kg fresh red calamari or squid
- 500 g of potatoes
- 1 cup white wine
- 1 heaped tablespoon finely chopped parsley
- 1 clove of garlic
- Chili Pepper
Clean the squid and cut them into slices of about 2 cm (3/4 inch). Wash and peel the potatoes and cut them into 1 cm (112 inch) thick half-moon shapes
In a frying pan, brown a clove of garlic and the chilli in extra virgin olive oil. When the garlic is golden, add the squid and potatoes together. Mix well and after a few minutes mix in a little white wine. As soon as the wine has evaporated, remove the garlic and add half a ladle of water. Cover with a lid. Lower the heat and let it cook for at least twenty minutes or until the squid are soft and the potatoes well cooked. At this point, uncover the pot, add the salt and finely chopped parsley and let it cook for for a few more minutes, stirring gently.
Once ready, serve hot in a large serving dish and if you like, serve with crispy croutons!