Baby Calamari with Olives and Rosemary
Calamaretti con Olive e Rosmarino
Sautéed squid with olives and rosemary, served on tender but still juicy artichokes al dente.
Baby calamari with olives and rosemary is a structured dish, perfect for lunch or dinner, highlighting the contrast between the delicate shellfish and the vegetal artichokes. The preparation combines different textures: the artichokes remain soft but slightly crunchy at the core, while the baby calamari develop a deep browning and a reddish-brown color. Taggiasca olives add a savory and fruity note, while garlic and rosemary flowers define the aromatic profile without overpowering it. Cooking the calamari separately in two parts skillets It allows you to respect the different cooking times of the ingredients and maintain the heat on the squid. This dish is part of the Ligurian culinary tradition, as indicated in the recipe, and finds its balance in the simplicity of the final composition.
Instructions
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6 steps · natural Italian voice
Prepare skillets and aromas
Prepare two skillets, preferably tinned copper, and divide the extra virgin olive oil and the cloves of garlic. Heat both over medium heat-high until the oil is very hot and the garlic begins to smell fragrant, without letting it brown: this way the aroma remains clean and does not cover the flavor of the squid and artichokes.
Start the artichokes
3 minPour the thinly sliced ​​artichokes into a skillet, salt Lightly fry and toss frequently. Keep the heat low enough to wilt and flavor them without burning them; after about three minutes, they should be soft on the surface but still firm in the center and not too dark.
Brown the squid
Transfer the squid to the other skillet, salt in moderation and cook them over high heat, sautéing them frequently. Let them brown until they turn a distinct red-brown color and are nicely browned on the surface; the bottom should remain hot and fragrant, without burning the garlic or drying out excessively.
Bring on the artichokes
Wet the artichokes with half a glass of water, cover the skillet And lower the heatContinue cooking until they are tender but still quite tender. al dente: the water should form a light base, without turning into a large liquid, and the slices should maintain their structure.
Flavor the squid
Add some sprig of rosemary in bloom in the skillet some squid and keep cooking on the heat. Let the heat develop the herbaceous scent of the rosemary while the molluscs complete the browning; when the colour is uniform and the aroma intense, turn off without prolonging the stay in skillet.
Compose and serve
Arrange the artichokes in the centre of the plate, keeping them still quite large. al dente, and arrange the squid around it along with the Taggiasca olives. Garnish with a few rosemary sprigs and, if desired, finish with a sprinkling of black pepper. Serve, making sure the bottom is dry and the ingredients are clearly distinguishable.
Chef's Tips
The editorial team recommends cooking the squid over high heat, sautéing them often, until they reach a red-brown color without unnecessarily prolonging the cooking.
Ingredients
- Ingredients for 4 people
- 8 local artichokes, thinly sliced, 1 handful of Taggiasca olives (possibly pitted)
- (21.16 oz) 600 g of gutted squid
- 80 cc of extra virgin olive oil
- 4 cloves of garlic
- some sprig of rosemary flowers, salt and black pepper
Can't find it in the US?
- Taggiasca olivesItalian delis or online
Niçoise olives
⚠️ Automatic ingredient-based detection. Always check product labels.
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