Calamari Ripieni - Stuffed Squid

Here is an original dish, and one of my favorites, full of flavors of the sea: Stuffed Calamari.

Fresh Squid - Calamari Freschi

These mollusks, also known as calamari (ink holders in Italian), because when chased they emit a black liquid that muddles the water allowing them to avoid the opponent. They are ideal because they are tender, flavorful and provide a great amount of protein but are low in calories.

Ingredients for 4 people

1 1/2 lb. fresh medium sized calamari

2 cups day-old bread

2 eggs

2 tbs. minced parsley for stuffing

1 tb. minced parsley before serving

2 tbs. of pecorino cheese or parmigiano

2 cup of finely chopped tomatoes

2 cloves of garlic finely minced for stuffing

2 cloves of garlic chopped

3/4 cup of white wine

1/4 cup olive oil

Salt and pepper to taste

Clean squid and leave them whole.  Cut the tentacles into small pieces and saute' them in a pan with some of the oil for 5 minutes.  Add salt and pepper.  Immerse the day-old artisan bread in water and remove quickly.  Squeeze excess water and shred into small pieces.  In a deep dish add the bread, the cooked tentacles, chopped parsley, pecorino cheese, eggs, salt and pepper and mix well.  Stuff the squid with stuffing mixture 3/4 to the top of the squid (too much will cause them to explode) and secure each squid's end with a toothpick.  In a hot pan, add the remaining oil and two cloves of garlic and brown over medium heat along with the stuffed squid, carefully turning from time to time (10 minutes).  Add the white wine, the tomato pulp, salt and pepper and cook for an additional 10 minutes covering the pan with a lid.  Just before the end of cooking, sprinkle the stuffed squid with minced parsley.  Serve the squid sliced.  Great with a side dish of fresh peas.

Calamari Ripieni