Calamari Ripieni Cotti In Una Salsina Leggera Al Pomodoro

Ingredients:

8 calamari

6 tablespoons of breadcrumbs

1 egg yolk

1 clove of minced garlic

4 cherry tomatoes

Basil and parsley to taste

Extra virgin olive oil to taste

Salt and Pepper To Taste.

White wine to taste

For the sauce:

800 gr. of peeled tomato pulp

1 clove of garlic and ¼ chopped onion

Extra virgin olive oil to taste

Salt, pepper and basil to taste.

Instructions:

Clean the squid, cut the tentacles into small pieces. In a pan, brown a clove of garlic with olive oil and fry the tentacles until they begin to “crack”.

In the meantime, prepare the filling in a bowl by mixing the breadcrumbs with the chopped garlic, the chopped parsley and basil, two tablespoons of oil, the cherry tomatoes cut into very small cubes and a pinch of salt.

When the tentacles are fried, add this seasoning and mix well. Turn off the heat and let it cool, when it is already cold add an egg yolk and mix well. At this point, fill the squid, taking care to leave a little space and then close them with a toothpick.

When they are all full, heat some oil in a pan and fry them until they are golden on all sides and begin to crackle, add half a glass of wine.

In the meantime, fry the onion with garlic in olive oil in a pan, add the peeled tomatoes and basil.

Add salt, pepper and simmer for about ten minutes. At this point add the fried squid and cook for about half an hour.

Serve the squid whole or cut into slices, accompanied by plenty of tomato sauce.

Nutrition Information:

Frequently Asked Questions:

How do I clean calamari before cooking?

To clean calamari, remove the head and tentacles, pull out the quill, and peel off the skin.

Rinse thoroughly and separate the tentacles for use in the recipe.

Can I substitute fresh tomatoes for cherry tomatoes in Calamari Ripieni?

Yes, you can substitute fresh tomatoes for cherry tomatoes, but finely dice them to achieve a similar texture.

How do I make the filling for Calamari Ripieni?

Prepare the filling by mixing breadcrumbs, minced garlic, chopped parsley and basil, olive oil, diced cherry tomatoes, and a pinch of salt.

Is there a vegetarian alternative to calamari in this recipe?

Consider using large mushrooms or zucchini as a vegetarian alternative to calamari in the filling.

What’s the purpose of the white wine in this recipe?

White wine adds flavor to the dish. It’s used while frying the squid to enhance taste and aroma.

Can I use a different type of wine in place of white wine?

While white wine is traditional, you can experiment with dry vermouth or chicken broth as alternatives.

How do I know when the calamari are fully cooked?

Calamari are cooked when golden on all sides and begin to crackle during frying.

Additionally, they will be tender when pierced with a fork.

Can I make this dish ahead of time?

Yes, you can prepare the stuffed calamari ahead and refrigerate.

Finish the cooking process when ready to serve.

How important is the basil in the sauce?

Basil adds a distinct flavor to the tomato sauce.

Adjust the quantity based on personal preference but don’t omit it entirely for the authentic taste.

Can I freeze leftover Calamari Ripieni?

It’s best to enjoy this dish fresh, but if you have leftovers, freeze them without the sauce for better texture upon reheating.