Recipe of Stuffed squid (Calamari Ripieni) in 30 Minutes at Home

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, stuffed squid (calamari ripieni). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stuffed squid (Calamari Ripieni) is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Stuffed squid (Calamari Ripieni) is something which I have loved my whole life.

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.

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

The ingredients needed to make Stuffed squid (Calamari Ripieni):

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

Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick. 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.

Instructions 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 squid by removing the ink sac and the intestinal matter and discard. Cut off the tentacles and set aside both the squid and the tentacles. 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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