Squids and potatoes

La Concordia Bed and Breakfast

Piazzetta Concordia 5 , Naples, 80132 Italie


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • potatoes
  • tomatoes
  • carrots
  • onion
  • dry white wine
  • lemon
  • pink pepper beans + parsley
  • salt


  1. 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).
  2. 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.
  3. 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 .
  4. then eat it and let me know.....
About this recipe:

Squids and potatoes