Stuffed squid (Calamari Ripieni)
Stuffed squid (Calamari Ripieni)

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, stuffed squid (calamari ripieni). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Hello everybody and welcome back to my kitchen. Today we'll see the preparation of the stuffed squids. There are many versions of this recipe as regards.

Stuffed squid (Calamari Ripieni) is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Stuffed squid (Calamari Ripieni) is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook stuffed squid (calamari ripieni) using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Stuffed squid (Calamari Ripieni):
  1. Make ready 500 g Squid
  2. Make ready For the stuffing
  3. Prepare 100 g Bread crumbs
  4. Make ready 40 g White wine
  5. Make ready 30 g Parmigiano Reggiano PDO to be grated
  6. Take 1 clove garlic
  7. Prepare 5 g Parsley
  8. Make ready Anchovies in oil
  9. Take to taste Salt and black pepper
  10. Get as needed Extra virgin olive oil

Cut off the tentacles and set aside both the squid and the tentacles. Stuff the squid, but not too much, and close the opening with a toothpick. They will shrink during the cooking and if stuffed too full they'll split open. Saute them in the bottom of a heavy pot in a little olive oil on all sides.

Steps to make Stuffed squid (Calamari Ripieni):
  1. Rinse the squid under running water, then gently remove the head from the body with your hands and keep it aside. Take out the transparent cartilage pen that is inside then rinse the squid pocket under running water and remove the entrails with the fingers
  2. Remove the outer skin by cutting one end with a small knife and pulling gently
  3. Heat the oil in a pan, add the garlic clove and anchovy fillets and let them melt over low heat, then add the chopped tentacles and jump for 2-3 minutes. At this point, remove the garlic from the pan and add the breadcrumbs. After a couple of minutes, blend with the white wine.
  4. Transfer the mixture to a bowl and let it cool, then add the grated Parmesan cheese, the chopped parsley, salt and pepper
  5. Take back the squid that you had kept aside and fill them with the mixture, taking care to leave a couple of cm free from the edge When all the squid are stuffed, fold the edges of the edge and close the opening with a toothpick
  6. Arrange the stuffed squid on a dripping pan with lightly oiled parchment paper and cook at 190 ° for about 20 minutes depending on the size.

Try this Stuffed Squid (Calamari Ripieni) recipe, or contribute your own. Clean the squid, removing the tentacles from the heads and wash well. Pour boiling water over the tentacles and chop them finely. This recipe for Italian stuffed calamari relies upon the freshest seafood. Cleaning and preparing the fresh squid takes time but the result is a world away from thick tough ready-to-use frozen squid tubes.

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