Moscardini Con Patate (4 Servings)

Moscardini Con Patate (4 Servings)


  • 800 gr moscardini (the smallest Calamari or you can use just tentacles)
  • 500 gr potatoes
  • 2 tablespoons white vinegar
  • 1/2 lemon juice
  • 2 leaves bay laurel
  • 1 clove garlic
  • 2 tablespoons parsley finely chopped
  • 5 tablespoons extravirgin olive-oil
  • salt


(Italian Calamari with potatoes). Wash potatoes without peeling them and put them into salted water until boiled. In the meantime, prepare Moscardini, remove the little bone and wash thoroughly. Put into a large pot water, salt, vinegard, garlic, lemon juice and laurel and heat covered until boiling. Then put Moscardini, few at time, into the simmering water, cover untill they become very very tender then strain Moscardini. When potatoes are cooked, peel and slice them into 1 centimeter disks. Salt them and put into a serving plate, previously warmed. Put Moscardini alongside and sprinkle parsley all over. Then drizzle Extra virgin olive oil on top.

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