La Concordia Bed and Breakfast
Squids and potatoes: Main Dish
8 tablespoons olive oil
2 lb rice
2 lb squids
2 lb potatoes
3 large tomatoes
3 cup dry white wine
2 dozen pink pepper beans + parsley
Start frying carrots, celery and onions ( all previously cut in very small pieces ) in 8 tblsp of olive oil - you have to remain next to your casserole for about two hours, stirring very often and dropping your white wine very slowly ( you may need to add some water , too).
Cut the squids into small strips and the potatoes into small square pieces; add both of them to your "soffritto" together with your tomatoes , salt and cook for about one hour on a very low flame.
When it is ready, remove from the fire and add your minced parsley and your pink pepper beans. Serve in large flat dishes ( plates) with a crown of boiled rice and some grated lemon on top .
then eat it and let me know.....