Recipe Calamari Ripieni

  • 1 1/2 lbs. squid
  • 2 cloves garlic
  • 2 tbs. olive oil
  • 6 pitted black olives
  • 2 tbs. parsley, chopped
  • 1 pinch of peperoncino
  • 1 tbs. breadcrumbs
  • 2 tbs. grated Parmigiano
  • 1 pinch of oregano
  • 1 lb. tomatoes, peeled, seeded and chopped
  • 1 tbs. capers
  • salt
How to make Calamari Ripieni:

Clean the calamari by removing the eyes, the beak, the fin and all contents of the sac. Wash until they become white. Remove the tentacles, chop and set aside. Saute the clove of garlic, olives, capers, parsley and peperoncino in olive oil. When it is golden-brown, add the chopped calamari tentacles, saute for 5 min. over medium heat, remove from fire and cool. Add the breadcrumbs, well-mixed with cheese to achieve a smooth filling. Stuff the calamari with this mixture (do not overstuff or they will burst while cooking). Sew the opening of the sac with a needle and a colorless thread or seal it with a toothpick.

Saute the remaining clove of garlic with oil, add the tomatoes, a pinch of oregano, salt and pepper. Cook for 10 mins. Place the calamari in the sauce, cover and cook gently over low heat for another 30 mins, adding some of the poaching liquid if too dry. When ready, place on a serving platter and serve.

Serves 4