Totani all'Anacaprese

Cooking Instructions

Clean the totani as directed for the inkfish on p. 155 [see below], and cut them into rings. Drop them into boiling vinegar, and cook them for a few minutes only. Strain off the vinegar. When they are cold put them into jars, cover them completely with olive oil, and into each jar put 1 tbsp of fresh origano (or thyme or marjoram). Cover the jars and leave them for six weeks at least.

Wine Pairing(s)

Evans & Tate 'Redbrook' Cabernet Sauvignon

Whitehall Lane Reserve Cabernet Sauvignon

Barnard Griffin Reserve Cabernet Sauvignon

Trinity Oaks Pinot Grigio

Goat Door Chardonnay

Robert Craig 'Affinity' Cabernet Sauvignon

Casa Lapostolle Cuvee Alexandre Chardonnay

Hook & Ladder Cabernet Sauvignon

Rombauer Cabernet Sauvignon

Sevona Estate Cabernet Sauvignon