squid, garlic, chile, lemon, pangrattato, potatoes


Because of the fairly severe weather conditions yesterday, before I headed down to Union Square and the Greenmarket for fish, I checked the online notice of who was there and who was not.  I learned that there would be no seafood, and in fact that there would be almost no Greenmarket at all, so I headed to the Lobster Place, taking the market news as a sign that for a change it might be a good idea to do something with shrimp, which of course is not a local catch.  When I got to the store I was immediately distracted by a bowl of cleaned baby squid, with tentacles, advertising themselves as Rhode Island natives.  Immediately smitten with both the image and the sign, I decided that the shrimp would have to wait for the next North Atlantic storm.

  • pangrattato made from two-day-old Bien Cuit Miche (fermented rye and whole wheat bread) from Foragers, stirred with olive oil in a pan with unpeeled garlic cloves from Lucky Dog Organic and one ‘red hot finger pepper’ from Manhattan Fruit Exchange until the crumbs were crisp and golden, removed from the pan and spread onto paper toweling, the pan then wiped dry; meanwhile Ruby Crescent fingerlings from Berried Treasures and small La Ratte potatoes from Mountain Sweet Berry Farm, boiled, drained, halved and kept warm while preparing the cephalopods, baby (Rhode Island) squid from the Lobster Place, dried, seasoned, then sautéed in the same pan along with thin slices of lemon, turning all once, squid and lemon removed and distributed on plates on top of the potatoes and scattered with the pangrattato and sliced parsley from Eataly    [most of this recipe was inspired by Jamie Oliver’s Calamari in Padella con Limone e Pangrattato, from ‘Jamie’s Italy‘]
  • the wine was an Italian white, Filippo Gallino Roero Arneis 2012