Stuffed Squid – Calamari Ripieni

Rating: 2.83 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Break bread into pieces and soak in milk. Make the squid in salted water with lemon slices for 20 min. Chop a small squid tube or a front piece of a larger tube. Chop the mortadella as well. Mix with the squeezed egg, egg yolk, garlic chopped parsley and squeezed bread. Season with salt and freshly ground pepper. Fill the squid with the mixture and close well with toothpicks. Place them in an oiled ovenproof dish. Spread the chopped and well drained tomatoes and peas evenly over the squids, season lightly with salt and pepper, brush with oil and roast in the oven at 180 °C for 20-30 min. gradually add a little white wine.

(Be careful with the salting!). In this case take 2-3 tbsp. breadcrumbs instead of bread.

Serve with a dry white wine, if#s possible Cinque Terre and Italian white bread.

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