^
Keep Dallas Observer Free
4

Chef Daniele Puleo Shares the Secrets of His Success--Or One of Them Anyway

In part one of this week's Three Course Meal, we gave you a look at Daniele Puleo, executive chef at and owner of Daniele Osteria and Brix Pizza and Wine Bar. In part two, we asked Puleo to complete our thoughts for us. In today's final installment, the chef shares a recipe for one of his favorite dishes, Spaghetti with Calamari, Palermo-style.

It is definitely worth writing home about and shockingly easy to make. Definitely an "impress your guests even if you don't know how to cook" kind of dish. The secret is using fresh ingredients and being careful not to overcook the dish at each step. Buon appetito!

SPAGHETTI E CALAMARI ALLA PALERMITANA
[Spaghetti with Calamari, Palermo-style]

Ingredients for two servings:
9 oz. Calamari rings
4 oz. Black olives sliced
2 oz. Small capers
1/2 chopped onion
3 diced medium size tomatoes
One bunch of baby arugula
3 oz. White wine
Extra virgin olive oil, salt and pepper.

Preparation:

Cook the spaghetti for eight minutes to assure it's al dente.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

In a sauté pan, add the olive oil and onion together with the tomatoes. When well-mixed add the olives and the capers with a pinch of salt and black pepper as desired. [Remember that olives and capers are already salted.]

Let the entire mix cook for about seven minutes and then splash it with the white wine. Soon after, add the calamari and sauté it well for an extra three to four minutes. At this point, throw in the baby arugula and quickly sauté one last time before adding the spaghetti. (The arugula doesn't need to cook all the way through.)

Plate and touch the top of the pasta with a bit more extra virgin olive oil.

Enjoy while hot!

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.