Caserecce with squid and Garda olives: scents of sea and lake in a first course

A first course that combines the savoriness of the sea with the flavors of the lake? Caserecce ai Totani e Olive del Garda offers you a unique and enveloping culinary experience. This recipe celebrates the freshness of squid, combined with the sweetness of eggplant and the character of Lake Garda olives, creating an aromatic and irresistible sauce.

👉 Perfect for a special dinner or a lunch that smells like a vacation, this dish will take you on a journey of flavors around the Italian coast. Find out how to prepare this delicacy that will win you over at first taste!

Preparation

  • Clean the squid by removing the skin, cut the body into strips, and leave the tentacles whole.
  • Wash and cut the eggplant into small pieces.
  • Mash the garlic cloves and brown them in 3/4 tablespoon EVO oil, when golden brown remove them and put eggplant and squid in, add, after 2 minutes, the tomatoes and olives.
  • Cook for about 5 minutes then adjust salt and pepper, turn off and set aside until it is time to season the pasta.
  • Boil the caserecce in plenty of salted water, drain, transfer to the sauce, stir well, add fresh basil, and serve.

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