I am offering a squid dish as one of the courses for “The Seven Fishes Feast” held by Joe over at Italyville and Maryann from Finding La Dolce Vita.
Fish is traditionally eaten on Christmas Eve in Italy as a means of fasting during the Vigil before the arrival of Christ.
In southern Italy they go a step further and eat 7 different types of fish served in 7 different ways. It’s supposed to be a fast, but if you just pop an ‘E’ in there, you’ll have a feast.
Casarecce con seppie e piselli:
- 250g pasta
- 250g squid
- 100g peas
- 150g passata
- 1 clove of garlic
- 2 teaspoons of peperoncino fresco tritato
- 1 heaped dessert spoon of chopped agretti sott’acetto or 6 capers (preserved in salt and rinsed well)
- 1 good handful of parsley chopped in a mezzaluna
- 1 large glass of white wine
- Cut the body of the cleaned squid into rings and coarsely chop the tentacles.
- Put a little olive oil in a pan over a gentle flame then add the squid, garlic, peperoncino and chopped agretti (or capers).
- Sauté for about 8 minutes, then add a good splash of white wine.
- When the wine has reduced a little, add the passata and simmer gently for 20 minutes.
- Lastly, add the peas and cook for another 4 minutes.
- Adjust seasoning.
- Add cooked, drained pasta to the pan and serve immediately.
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The authors of the Seven Fishes Fast Feast also write this blog.
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