On this episode of Family Meal, I sat down with journalist, cookbook author and culinary guide, Katie Parla, @katieparla . A resident of Rome since 2003, Katie and I chatted all things cookbook writing, being a consultant on Master of None, why you shouldn't buy Barilla pasta and how she got to work with the legendary Stanley Tucci. From ways to help the Italian economy during these time, to how she started her own podcast, Gola- we really ran the gambit of topics. Pro tip: enjoy this episode with a glass or two of dry lambrusco.
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CALAMARI SALAD
serves 4 to 6
2 pounds calamari, cleaned, tentacles separated and body cut into rings
1 1/2 cup cherry tomatoes, halved
2 ribs celery, cut into 1/2-inch pieces
1 large carrot, grated
1/2 cup Gaeta olives, pitted and halved
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Lemon juice, to taste
blanch the squid in salted boiling water for 1 minute. remove to an ice bath.
meanwhile, combine the tomatoes, celery, carrot, olives, salt and pepper in a large bowl.
Drain the calamari and transfer to the large bowl. Drizzle with olive oil, vinegar, and lemon juice. Adjust seasoning and dressing to taste. Set aside to marinate, covered in the refrigerator, for at least 1 hour before serving.
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