Calamari Ripieni

How to Make Calamari Ripieni?

This recipe will mix together the freshness of the ocean with a delicious filling.
5 from 2 votes
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Course: Seafood
Cuisine: Italian
Keyword: calamari
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 167kcal
Author: Nonna Box

Ingredients

Instructions

  • Wash the squid and remove the heads with the tentacles. Set aside. Empty the squids of their entrails.
  • Chop the tentacles. Set aside.
  • Wash the salted capers to get rid of the excess salt. Chop them with the black olives.
  • Crumble the bread and combine it with warm water. Set aside.
  • In a saucepan, fry the chopped garlic and anchovies in olive oil. Sauté those for a minute and then add the chopped tentacles.
  • Add half of the white wine and let it soak in the mixture. Once the wine has evaporated, add the soaked breadcrumbs.
  • Add some of the chopped parsley, and mix well. Make sure to leave about a teaspoon of the parsley and set this aside. Once everything is well combined, transfer it to a bowl.
  • Add the egg and grated Parmesan cheese to the bowl and combine, until it becomes a homogeneous mixture.
  • Put the mixture in a pastry bag and carefully fill the hollowed squids. Close each squid with a toothpick.
  • In a saucepan, heat up some olive oil and add the sliced garlic. Cook the stuffed squids and garlic in medium heat until they become a bit brown. Turn the squid to cook both sides.
  • Carefully add the rest of the white wine to the saucepan. Add salt and pepper, to taste. Cover the saucepan and cook the squid for about 10 minutes.
  • Sprinkle more chopped celery, and then turn off the heat after about a minute. Serve immediately.

Nutrition

Calories: 167kcal | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 708mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1350IU | Vitamin C: 20mg | Calcium: 142mg | Iron: 2.4mg
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