I've mentioned before that "Le Mani In Pasta" was our favorite local restaurant when my husband and I lived in Rome's Trastevere neighborhood. It has remained so on all my visits back in the last six years. I've never had a disappointing dish there - from the fish to the meats to the pastas and desserts. Their mussels and clams in a winey broth is hard to beat and I always order it as a first course, not just because it tastes so great, but because it also takes me back to an idyllic time in my life.
On this last visit, I went with a couple of friends, and one of them - Kathryn - ordered the sauteed squid. Of course I had to have a taste, and that was all I needed to know that it was perfect - not tough, not undercooked, just simply and expertly cooked. I love battered and fried squid rings as much as the next gal, but it's nice to eat squid a different way too. One of my favorite methods (a Christmas eve requirement) is stuffed squid baked in a tomato sauce. You can find that recipe here. At Le Mani In Pasta, the squid was neither deep fried nor baked in tomato sauce - just prepared with a light coating of fine bread crumbs and a quick saute in olive oil. A squirt of lemon juice at the end imparts the perfect acidic touch. I tried to duplicate the dish at home, and while it wasn't exactly the same, it was close, and it did bring back a little bit of la bella Roma for a brief moment.
Start with the squid. It's easy enough to find already cleaned at the fish market. I cut it into small pieces, but you can choose to leave the bodies whole if you like.
Place the pieces on a plate smeared with olive oil and some salt. Flip the squid pieces to coat with the olive oil, then sprinkle some fine bread crumbs all over.
Heat a heavy skillet, place a few tablespoons of olive oil into the pan, then add the squid pieces, cooking briefly for a few minutes on each side. Don't worry if the pieces curl as you're cooking. It's hard to avoid that so just press it down with a fork or spatula.
Serve with a squirt of lemon juice and a sprinkling of minced parsley. 
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Really scrumptious looking and perfect with a summery salad!
ReplyDeleteCheers,
Rosa
Che voglia matta , foto bellissime!
ReplyDeleteThat's the way I would prefer it, or grilled too. I need to make this at home, thanks for the recipe Linda, sounds simple, looks delicious.
ReplyDeleteLL
Oh this looks yummy Linda, it just looks so tender! I bought some calamari steaks a week ago and din't know what I was going to do with them so I ended up grilling them, next time I will make it your way.
ReplyDeleteI'm always so afraid to saute calamari as I know the difference between making it tender or tough and chewy is a matter of milli seconds. Like you, I usually prepare calamari long simmered in tomato sauce. I'll try to be brave and try this the next time I buy a a pound, as it looks so good, as does the assorted shellfish in your second photo! My favorite kind of food!
ReplyDeleteAs much as I like squid I have never prepared it at home. This looks like a delicious recipe, Linda, and the next time I see it in the fish market I'm going to try it. I would guess squid is like clams and will get tough if its overcooked.
ReplyDeleteNice idea! I'll have to give this a go.
ReplyDeleteI have to admit that I've never made squid-maybe I'll give it a go!
ReplyDeleteI absolutely love squid and never seem to cook with it. This sounds absolutely delicious, it's about time I went out and bought some to cook with!
ReplyDeleteHaving just spent a week visiting places that evoked my childhood, I am so touched by ways of hearkening back to sweet times. What a pleasure to see squid not fried. It is so hard to come by in MN, but I want a crack at this and will keep my eyes open for some squid to try this.
ReplyDeleteThis looks absolutely delicious! Yummmmm.....
ReplyDeleteThis looks so good, almost as good as your stuffed squid! I will try this!
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