Recipe Calamari Con Parmigiano Reggiano


8 squids

Ingredients for Stuffing
2 shallots
50 g dry cured ham
the boiled squid tentacles
300 g Parmigiano-Reggiano cheese
25 g breadcrumbs
1/2 onion
white wine
extra-virgin olive oil
salt and pepper

Ingredients for Side Dish
1 carrot
1 courgette
1 leek
1 celery stalk
1/2 onion
white wine
1/2 glass of fish broth
salt and pepper

How to make the Calamari con Parmigiano-Reggiano:

Prepare the stuffing by sauteing the shallot and the boiled squid tentacles. As soon as they brown, add the white wine, the Parmigiano-Reggiano cheese, salt, the half onion and the breadcrumbs. Cook for a few minutes and mix in a blender.
Boil the squid for two minutes in salted water, drain and fill with the previously prepared stuffing.
Separately, saute’ the finely sliced vegetables in olive oil by adding fish broth then cook for five minutes.
Add salt and pepper to taste, and serve with a drizzle of olive oil.
Arrange the stuffed squid and the vegetables on a serving platter.

Serves 4

Regional recipe from Emilia-Romagna.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at