TABELIAAUTHENTIC RECIPE
Totani Saltati con ColaturaSautéed Squid with Cetara Anchovy Colatura
A rustic, precisely judged dish made by Cetara’s fishers just after landing their catch. Fresh totani, a type of flying squid, are sautéed rapidly over high heat in an iron pan and finished with colatura and lemon. High heat and the freshness of the squid define this simple preparation.
AUTHENTICITY SCORE
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Ingredients (4 servings)
- Totani flying squidRemove the innards and cartilage, then wash. Dry completely; moisture prevents browning.800 g
- Cetara anchovy colaturaDrizzle over at the end. Keep heating time to a minimum.20 ml
- GarlicLightly crush.3 cloves
- Lemon juiceSqueeze over at the end.30 ml
- Extra virgin olive oil60 ml
- Flat-leaf parsleyFinely chop.1 bunch
- Dried chilliSlice into small rings.1 piece
- Sea saltUse sparingly because the colatura is salty.1 tsp
Method
Dry and prepare the squid
- 1 Wash the squid, cut the bodies into 2 cm rings and cut the tentacles together at the base into manageable portions.
- 2 Dry completely with kitchen paper; remaining moisture will steam the squid over high heat and prevent browning.
- 3 Finely chop the parsley.
- 4 Slice the chilli into small rings.
Sear over high heat
- 1 Heat an iron or heavy frying pan over high heat until wisps of white smoke appear.
- 2 Add the olive oil and garlic, lightly crushed with the flat of a knife, then immediately arrange the squid in the pan.
- 3 Turn everything once, add the chilli and sauté for another 1–2 minutes.
Caution
Leave undisturbed for 1 minute to brown.
Coat with colatura
- 1 Reduce to medium heat and pour the colatura around the edge of the pan; take care as flames may flare up.
- 2 Quickly toss everything together.
Finish with lemon and parsley
- 1 Turn off the heat, squeeze over the lemon juice and scatter with parsley.
- 2 Plate and serve immediately.
- 3 Start eating before the residual heat overcooks the squid.
About this dish
Cetara is a small fishing village on the Amalfi Coast. Alongside its anchovy colatura, it has a culture of bringing the day’s catch directly to the table. Sautéed totani is a rustic main course long prepared in homes beside the harbour.
From summer into autumn, when squid is readily available, lightly finished dishes with lemon and olive oil are favoured for lunch or an evening plate. A small addition of colatura, characteristic of Cetara, brings the village’s preserved-food culture together with the day’s seafood on a single plate.
Although elaborate seafood dishes aimed at visitors have become more common, this dish remains close to local home cooking. It reflects Cetara’s everyday table: squid routinely available at the harbour, rather than costly fish, cooked briefly and eaten promptly.
Bring the full course home next weekend.
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