A delicious dish, My typical of Sicily in summer: stuffed calamari stew, cooked in white. The calamari are cooked along with their tails and immersed in soft sauce, accompanied by diced zucchini and potatoes with Basil. I suggest that you use the sauce that will surely will advance to flavor the linguine or pasta that you prefer, strictly long: you won't be disappointed. Alternatively, You can also use the squid, but remember that you have to cook them longer.
If you prefer a red sauce, rich and dense, It makes a good and abundant shoe, then try the stuffed calamari in tomato sauce: on my You Tube channel you will also find a VIDEO TUTORIAL recipe, where I'll also see how you clean the squid (and squid): you have no more excuses! The stuffed squid stewed in white are a perfect dish for summer, because they have a fresh and delicate taste. And they are accompanied by perfect summer vegetables.
In addition, found on my YouTube channel also VIDEO RECIPE step by step of calamari stew with potatoes. Obviously, do not forget to have a look at all my RECIPES WITH SQUIDS and all my SICILIAN RECIPES. Have a good day.
SQUIDS STUFFED IN WETPrint This
- 1 pound small squid with their tails apart
- 200 grams of stale bread crumbs
- 50 grams of grated Parmigiano Reggiano PDO
- 20 grams of grated pecorino cheese Dop
- parsley, to taste
- Capers, to taste
- 8 Piccadilly tomatoes
- salt and pepper, to taste
- extra virgin olive oil, to taste
- 1 clove of garlic
- 1 Zucchini
- 2 potatoes
- 20 grams of butter
- a few leaves of fresh basil
Peel 4 tomatoes and diced them. Place in a bowl the breadcrumbs, the finely chopped parsley, the capers and chopped, tomatoes, Parmesan and pecorino. Mix everything with the oil until the mixture is soft and grainy. Wash the squid and stuff them with the mixture leaving 2 cm from the edge and close it with a toothpick.
Put into a casserole a little olive oil and sauté the squid and their tails so that dorino from all sides. Add the garlic, finely chopped, the remaining chopped tomatoes and a little more’ chopped parsley. Add half a cup of hot water and add salt and pepper to taste. Cook covered for 20 minutes, stirring every so often and being careful not to break them. If it comes out a little bit’ stuffing no worries, the sauce will be tastier.
For the diced potatoes and Zucchini, Peel the potatoes and lightly sand the zucchini. Cut the potatoes into thick slices half a centimeter, then into sticks and finally and very small cubes. Cut the same way the zucchini. Place in a pan a little oil and butter and let them melt, then add the potatoes, Add salt and sauté over high heat until evenly browned. Set aside. In the same pan to blast the brunoise of Zucchini for a minute, must remain crunchy. Add salt and put together with potatoes, combining fresh basil.
Serve warm or cold also squid, cut into slices with their tails and hot sauce, accompanied by the brunoise of Zucchini and potatoes.
THE PAIRING: A fragrant white of Umbria is recommended for this dish. We chose the “Noble Hill", a Grechetto di Todi superiore Doc, produced by basement Tudernum: with aromas of fruit, honey and caramel, with good acidity and with a hint of almond.