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Braised squid and potatoes

Braised squid and potatoes

Serves 4

3/4 pound small squid, cleaned

1/4 cup olive oil, plus more for sprinkling

1 clove garlic, chopped

1/4 cup dry white wine

3 medium Yellow Finn or Yukon Gold potatoes (about 3/4 pound), cut into 1/2-inch dice

1/2 cup hot water

12 cherry tomatoes, halved

1/2 cup chopped flat-leaf parsley

1 teaspoon crushed red pepper

Salt and black pepper, to taste

1/4 cup fine dry bread crumbs

2 tablespoons grated pecorino or Parmesan cheese

1. Set the oven at 375 degrees. Have on hand a 10-inch round or oval baking dish.

2. Rinse the squid, pat it dry with paper towels, and cut the codies into 1/4 to 1/2-inch thick rings. Slice the tentacles in half.

3. In a deep skillet, heat the oil and when it is hot, add the garlic and cook over medium heat until it is soft but not brown.

4. Add the squid pieces to the skillet. Turn up the heat slightly, and cook, stirring often, for 4 minutes or until the square is no longer translucent. Stir in the wine and cook briefly, scraping up any brown bits on the bottom of the pan. Add the potatoes and water. Bring to a boil.

5. Transfer the mixture to the baking dish. Cover with foil and transfer to the oven. Cook for 25 minutes or until the potatoes are very tender. Check the pan during cooking and add more water, if necessary.

6. Remove the pan from the oven (leave the oven on). Stir in the tomatoes, 1/4 cup of the parsley, the red pepper, salt, and black pepper.

7. In a bowl, combine the remaining 1/4 cup parsley with the bread crumbs and cheese. Sprinkle the mixture over the potatoes and squid. Drizzle a little more oil over the top.

8. Return the dish to the oven and cook, uncovered, for 20 minutes or until the top is browned. Let the dish sit for 5 minutes before serving. Adapted from Cucina del Sole

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