Working with home is busier than expected, not the long days with leisurely lunches I had imagined. I go from online meeting to spreadsheets to next online meeting, and often it is my husband doing the cooking on weekdays. But this time I stepped up. Our veg box arrived from L’Alveare, along with eggs, rabbit and calamari, and the next day I dug out a wine-stained recipe for Ligurian stew with seppie (cuttlefish) and potatoes. This is very simple, but needs a bit of time, so it is perfect to assemble and leave simmering while you have a Zoom drink with a friend.
Getting a five kilo veg box is interesting, and so far it has been fun to work out what to cook. It’s all from within 50-70 km of Rome. We had fresh fava beans, carrots, salad, green tomatoes, and lots of fennel. We made pickled fennel and fennel pasta bake with lemony breadcrumbs, both which were delicious. Now we have cicoria, brocoletti and spinach jostling for space in the veg drawer, along with Roman zucchini, so maybe a green spring risotto will appear in the next days. Maybe also zucchine a scapece, fried zucchini slices dressed in oil, vinegar, garlic and mint? So many possibilities! It’s a little overwhelming after four years in Ghana with more limited vegetable options. It’s also so nice to have access to all my cookbooks. Like old T-shirts: if I do not use them now, I never will, so it’s time to use them or pass them on.
The original recipe calls for seppie, but I used calamari, with more potatoes, and it was lovely. This is for two people, with a little left for lunch the next day.
Calamari and potato stew
500 gr calamari, cleaned
500 gr potatoes, peeled
4 tbs olive oil
3 cloves garlic
generous pinch of dried chili flakes
small glass of dry white wine
1/2 tsp salt
If you have a cast iron pot, use that — something with a heavy lid is best, or a very tight-fitting lid. Heat the oil, and gently fry garlic and chili flakes (or chopped fresh chili , if you have it). Slice calamari into strips and add to pan with parsley (dry, or fresh chopped). Pour in white wine, cook on low heat for 25 min or so. I enjoyed more of the white wine on a call with a friend in Chicago. Now, chop the peeled potatoes and add them to the pot, keeping the heavy lid on – you do not want the steam to escape. Relax while the stew continues to simmer with lid on for another 20-25 minutes or so, until the potatoes are cooked but not falling apart. You might need a little stock or wine if it looks dry, this did not need extra liquid. Salt and serve.
Not quite a seaside lunch at Fiumicino, but it was really good! I really appreciate being safe in Rome, and hope that phase 2 of our lockdown here goes well. There may be a second wave of infections following the partial lifting of restrictions. There have definitely been a lot more people out since Easter but most Romans have been incredibly disciplined. We have no family here, and cannot see friends yet, so thank goodness for good Internet. It’s a tough time for many small businesses, and we do not know what the summer will bring. I am crossing fingers for continued calm and safe days for all.