Calamari Stuffed
Preamble
In her restaurant, Silvana dealt with a fishmonger who used to specially search out the tiniest of calamari for her. They are delicious to eat but you must have the patience to clean them properly.
Ingredients
1.5 kilo (4-5 small calamari per person)
60 ml olive oil
2 cloves garlic, chopped
30 ml white wine
100 grams parmesan or pecorino cheese, grated
3 eggs
5 grams parsley, chopped
4 Roma tomatoes, peeled, seeded and chopped into small dice
Method
Clean the squid well and chop the tentacles finely.
Fry the tentacles and off cuts of the calamari in oil with garlic. Add wine
When cold, add cheese, eggs and parsley. Then add the tomatoes which have been peeled, seeded and chopped into small dice.
Mix all together and half fill the calamari (do not fill to the top because the eggs will cause the filling to expand during cooking) Secure top with a toothpick.
^
Sauce
Ingredients
1 kilo Roma tomatoes, peeled and seeded
2 cloves garlic, chopped
120 ml olive oil;
10 grams parsley, chopped
Method
Dice the peeled and seeded tomatoes
Fry garlic in oil, add tomato, salt and pepper and parsley
When mixture starts to boil, add the stuffed calamari
Cover and let cook gently for 15-20 minutes. Do not overcook
Serve with boiled potatoes or rice.
If the calamari are large, slice through. Serve whole if small.
This can also be sliced and served over the top of spaghetti
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