CALAMARI RIPIENI or STUFFED CALAMARI SQUIDS


Calamari squids are delicious and it sounds more difficult than it is! Once you got the knack of filling the sacks, it gets easy. It is definitetly a recipe worth trying!


CALAMARI RIPIENI or STUFFED CALAMARI SQUIDS
4 servings

600 g/ 21,2 oz calamari squids, fresh or frozen
1 egg
2 tsp finely chopped parsley
2 tblsp bread crumbs
2 cloves of garlic
1 tblsp capers
2 tblsp freshly ground parmesan cheese
1 peperonciono
50 ml/ 0,2 cup white wine
500 g/ 17,6 oz cherry tomatoes
salt
extra-virgin olive oil

– Clean the squids and chop the tentacles finely.
– Mix the tentacles with the chopped parsley, one chopped clove of garlic, the bread crumbs, the chopped capers, the parmesan and the egg carefully.
– Now you have to fill the sacks of the squids with the mixture but don’t fill them completely because they shrink a bit when they are cooked and if there is too much inside they can break open. Close them with a tooth pick (see the photo where you see them when they are just about to boil).
– Crumble the peperoncino into a casseroule where you already have put some olive oil and a divided clove of garlic. When it is getting warm, you pour the white wine into it and let it cook for a couple of minutes before you add the squids and the cherry tomatoes that you have cut in two. Add some salt.
– Let it book for 25-30 minutes, it’s important that the sauce has thickened and all excess liquid has evaporated.
– Serve and eat.

L