in Italy

Polpo in guazzetto alla livornese

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Ingredients for 4 servings:

  • 1 squid(s), cleaned
  • 1 shot of vinegar, for the cooking water
  • 2 garlic cloves, sliced ​​or diced
  • 1 tbsp olive oil
  • Peperoncini, to taste
  • 1 class bunch of parsley, chopped
  • 1 small can of tomatoes
  • Salt
  • 1 tbsp tomato paste
  • 1 jar white wine

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

(Squid Livornese style), recipe from our cooking class in Tuscany

Boil the squid in vinegar-soaked water for about 1 to 1.5 hours. Then cut it into pieces. Sauté the garlic in oil, add the squid pieces, and sauté briefly. Add the pepperoncini to taste, top with the tomatoes, season with salt, and pour in the white wine. Simmer for about 30 minutes. Garnish with parsley and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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