Recipe for Calamaretti All'anconetana: Flavors of the Marche
Calamaretti all'anconetana is a traditional dish from the Marche region, prepared with fresh ingredients such as baby squid, anchovies, and black olives. A unique mix of flavors that will delight your palate. Learn how to prepare it with our detailed recipe and add a fresh twist with grated organic lemon zest.
Ingredients
- 800 g Baby Squid
- 4 tablespoons Olive Oil
- 2 cloves Garlic
- 1 bunch Parsley
- 2 Anchovies salted
- 1 piece Chili Pepper red
- to taste Salt
- 1 glass Wine dry white
- 1 glass Tomato Sauce
- 100 g Olives black
Instructions
- Start by cleaning the baby squid, wash and dry them carefully, then cut them into rings.
- Heat a large pan with olive oil and add the whole and peeled garlic cloves. Let them brown slightly, then remove them from the pan.
- In the same oil, add finely chopped parsley and let it release its aroma for a minute.
- Add the baby squid to the pan along with the previously desalted and finely chopped anchovies, the chopped red chili, and a pinch of salt.
- Cook over high heat for about 20 minutes, stirring occasionally.
- Pour the dry white wine over the baby squid, let the alcohol evaporate, and then add the tomato sauce and pitted black olives.
- Cover the pan and continue cooking over moderate heat for another 30 minutes.
- Serve the baby squid hot, perhaps accompanied by a slice of crusty bread.
Notes
To give a personal touch to the traditional recipe of Ancona-style Baby Squid, I suggest adding grated organic lemon zest at the end to give an unexpected freshness to the dish.