Squids and Cuttlefish alla Livornese with Bimby
Today I present to you a dish that my grandmother used to make for me when I was a child.
I don’t know why she called them Livornese squids, while she was from Panarea.
My grandfather would catch the squids or cuttlefish, and she would prepare both with this recipe, then she’d dress the pasta with them.
I wanted to transform this recipe using the procedure with all Bimby models, it wasn’t difficult, and the result is very close to the original.
With the sauce, you can dress the pasta.
Only recently has the dish been paired with calamarata, the typical ring-shaped pasta, because it mimics the rings of the squids themselves.
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- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 252.57 (Kcal)
- Carbohydrates 14.38 (g) of which sugars 1.87 (g)
- Proteins 17.83 (g)
- Fat 14.37 (g) of which saturated 2.83 (g)of which unsaturated 1.38 (g)
- Fibers 2.56 (g)
- Sodium 542.94 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1.76 oz extra virgin olive oil
- 3.53 oz onion (sliced)
- 1 clove garlic (whole)
- 17.64 oz squids (or cleaned cuttlefish)
- 2 leaves bay leaf
- 1 tsp salt
- 1 pinch pepper
- 17.64 oz tomato passata (rustic)
- 1.76 oz fortified wine (sweet like Malvasia)
Tools
what we need to make the
- Cutting board
- Knife
- Baking dish
Preparation
To cook the
Clean the squids or cuttlefish, cut the head, then the tentacles in pairs. Do not remove the skin as it gives more flavor,
then slice each squid into rings.
Put the extra virgin olive oil, onion, and garlic in the mixing bowl, flavor: 4 min./248°F/reverse/speed spoon
Add the prepared squids, bay leaf, pepper, and salt, cook for 5 min. at 248°F reverse speed spoon with the basket instead of the measuring cup.
Pour 50 ml of sweet wine or Malvasia remove the measuring cup and let it evaporate for 3 min. at 230°F reverse speed spoon with the basket
At this point, pour the chunky tomato passata, cook: 15 min./212°F/reverse/speed spoon with the measuring cup
Serve in a hot baking dish.
Here are ready Squids and Cuttlefish alla Livornese with Bimby
If you also want to dress pasta with the sauce, I recommend the calamarata.
Dress the pasta with half the sauce and squids, while with the rest you can serve it as a second course.
conservation
Squids and Cuttlefish alla Livornese with Bimby
If the squids or cuttlefish were not previously frozen, this dish can be stored in the freezer for up to 3 months. In the fridge, you can keep it for up to 3 days.
