Calamari Ripieni
Serves 4
Ingredients
Method
8 whole squid, bodies cleaned and tentacles reserved
½ cup breadcrumbs
4 cloves garlic, minced
2 tbsp. parsley, finely chopped
¼ cup parmesan cheese, grated
1 egg
Salt to taste
Pepper to taste
2 tbsp. olive oil
½ cup white wine
1 cup tomato sauce
2 cloves garlic, minced
1 tsp. oregano
Prepare the filling by chopping the reserved squid tentacles finely.
In a bowl, mix breadcrumbs, minced garlic, chopped tentacles, parsley, parmesan cheese, and egg. Season with salt and pepper.
Stuff each squid body with the filling, securing the open end with a toothpick.
Heat olive oil in a pan over medium-high heat.
Brown the stuffed squid on all sides.
Add white wine to the pan and let it reduce slightly.
Add tomato sauce, minced garlic, and oregano to the pan, stirring to combine.
Cover and simmer for 30 minutes or until the squid is tender.
Serve the Calamari Ripieni with some of the sauce poured over.