Recipe Serves Two (2)
In the traditional Italian way and especially in the region of Veneto (Venice), dinner will have a middle course (primi) in between the appetizer and the main course. This dish is a take on a Venetian primi dish. I suggest you eat it as a main course because it’s rich and filling. I suggest you serve grilled broccolini or grilled leeks on the side.
· ¾ pound of fresh medium size squid (body and tentacles)
· One squeeze of lemon juice (fresh)
· 3 cloves of fresh garlic (chopped fine)
· ½ cup of extra virgin olive oil
· 1/3 cup of Heavy cream
· ½ cup of dry white wine
· Crushed black pepper
· 1 pound of potato gnocchi (fresh if possible)
Rinse your squid under fresh water and be certain to remove any cuttlebone left in the body
Dry on a kitchen rag or paper towel. (Reserve in the refrigerator)
Put water to boil, drop gnocchi, and let them cook until they are floating. Strain them and reserve.
In a large skillet, let olive oil to be hot (medium heat). Deposit squid and let them cook for 4 minutes. (With a wooden spoon or spatula flip them at half time), add garlic and stir. Let cook for 2 more minutes. Add lemon juice, stir again, and add white wine. Let cook (medium heat) for a few more minutes and add gnocchi and stir well. Add cream, stir, reduce to low heat and continue to cook until the sauce is slightly thick. Serve immediately.
J.C. Somers, Chardonnay 2019 “Corrine Vineyard”, Chehalem Mountains, Willamette Valley, OR $42
- This Chardonnay’s old world-style acidity demands a pairing with rich and creamy dishes. (not oaky at all)
Frog’s leap, Chardonnay 2018 “Shale and Stone”, Carneros, Napa Valley, CA. $43
- Full & bright palate with lots of minerality, fresh finish with a Chablis character.
Folk Machine, Chenin blanc 2019, “Merritt Island” Clarksburg, CA $26
Pairs perfectly with this fresh seafood dish with white sauce and crisp saltines