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Moscardini con Patate (4 servings)
(Italian Calamari with potatoes)

800 gr moscardini (the smallest Calamari or you can use just tentacles)
500 gr potatoes
2 Tablespoons white vinegar
1/2 lemon juice
2 leaves bay laurel
1 clove garlic
2 Tablespoon parsley finely chopped
5 Tablespoon extravirgin olive-oil
salt

Wash potatoes without peeling them and put them into salted water
until boiled. In the meantime, prepare Moscardini, remove the
little bone and wash thoroughly. Put into a large pot water, salt,
vinegard, garlic, lemon juice and laurel and heat covered until
boiling. Then put Moscardini, few at time, into the simmering water,
cover untill they become very very tender then strain Moscardini.

When potatoes are cooked, peel and slice them into 1 centimeter
disks. Salt them and put into a serving plate, previously warmed.
Put Moscardini alongside and sprinkle parsley all over. Then drizzle
Extra virgin olive oil on top.

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