Stuffed calamari recipe of 11-08-2009 [Updated on 29-08-2018]
Before leaving for the well-deserved holidays, I'll post the last recipe I prepared: stuffed squid.
The stuffed squid is one of my favorite seafood recipes because it is a fresh recipe with a delicate flavor. There are several recipes with which the stuffed squid are prepared, this is the classic one with the filling of tentacles, bread crumbs, garlic, parsley and parmesan, but you can indulge yourself depending on your personal taste.
In Naples this recipe is known with the name of "calamar mbuttunat." After being stuffed, the squid are cooked in a sauce made with cherry tomatoes from the pendulum and then baked at 180 ° C for about twenty minutes. it's too hot to turn on the oven, for this time I put aside the Neapolitan tradition and made the stuffed squid in white and in a pan: P
Happy holidays to all those who pass by, see you at the end of August: ***
How to make stuffed squid
Let's start with cleaning the squid, here's how ...
With one hand grasp the squid's head and with the other the body, gently pull the head in order to determine the detachment of the entrails.
Eliminate the transparent shell (the gladius).
Remove the skin and rinse the squid under running water to remove any residue from the bag, being careful not to break it.
From the head of the squid, with a pair of scissors, remove the horny beak located in the center of the tentacles.
Eliminate the eyes and all the surrounding area.
Now cut the tentacles into very small pieces and brown them in a pan with oil and a clove of garlic.
Deglaze the tentacles with the wine, lift the garlic clove and add the breadcrumbs, which you have softened in water and squeezed together with the chopped parsley and garlic, salt and pepper.
Transfer the mixture to a bowl and add egg and parmesan.
Mix until a homogeneous mixture is formed.
Fill the squid 3/4 of the way with the filling with a syringe or a teaspoon.
Close the stuffed calamari with toothpicks.
In a pan heat the oil with a clove of garlic and cook the squid for about ten minutes, turning them from time to time.
Deglaze the stuffed calamari with white wine, add the chopped parsley and gently prick the squid bag.
Cook for another couple of minutes, then transfer the stuffed squid to plates and serve.