Mini squid Neapolitan style
2 servings
15 minutes
Neapolitan mini calamari are a true embodiment of Mediterranean gastronomy, where each ingredient plays its role in creating a rich flavor. Hailing from sunny Naples, this recipe combines the freshness of seafood with the spiciness of anchovies, the aroma of garlic, and the warmth of tomatoes. The light tanginess of capers and olives, balanced by the spice of basil and parsley, adds depth and character to the dish. The heat of chili pepper awakens the appetite, while white wine delicately highlights the richness of flavors. Calamari fried to a light golden crust remain tender and juicy. This dish perfectly complements the warm atmosphere of a family dinner or romantic evening, pairing wonderfully with a glass of white wine. Serve with crusty bread to enjoy every nuance of this exquisite Italian masterpiece.
1
Add finely chopped anchovies and garlic to 60 milliliters of olive oil.
- Olive oil: 90 ml
- Anchovies: 5 g
- Garlic: 3 cloves
2
Sauté for 1 minute over medium heat, add 40 ml of dry white wine, evaporate the alcohol; add tomatoes in their own juice and mash them with a spatula.
- Dry white wine: 40 ml
- Tomatoes in their own juice: 100 g
3
Add fillets of olives and olives, capers, finely chopped parsley and basil, add 2-3 slices of chili pepper and simmer over moderate heat for 1.5 minutes until the sauce thickens.
- Black olives: 60 g
- Green olives: 60 g
- Capers: 10 g
- Parsley: 7 g
- Basil: 7 g
- Chili pepper: 1 piece
4
Add halved cherry tomatoes 30 seconds before the sauce is done.
- Cherry tomatoes: 80 g
5
Fry the squid in olive oil for 2 minutes in a hot pan.
- Baby squid: 400 g
- Olive oil: 90 ml
6
Drain the squid juice, add the sauce and simmer for another 30 seconds, season to taste.
7
Place on a plate and serve.
