Name: CALAMARI RIPIENI IN UMIDO
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: 1 chilo di calamari piccoli con le loro codine a parte200 grammi di pane grattugiato raffermo50 grammi di Parmigiano Reggiano Dop grattugiato20 grammi di pecorino Dop grattugiatoprezzemolo, quanto bastacapperi, quanto basta8 pomodori Piccadillysale e pepe, quanto bastaolio extravergine di oliva, quanto basta1 spicchio di aglio1 zucchina2 patate20 grammi di burroqualche foglia di basilico fresco

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.

Calamari ripieni cotti in umido ma in bianco, senza pomodoro. Una ricetta siciliana estiva dal gusto fresco e delicato

SQUIDS STUFFED IN WET

Portions: 4 Preparation: 30 minutes cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Procedure

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 some 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 some 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.

MATCHING: A fragrant white of Umbria is the suggested combination 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.

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10 comments

Jeanne- Gourmandia September 30, 2013 - 23:29

Hello! Here is a recipe that I needed, because I've never soddisfatra of my stuffed calamari. Then I feel your and definitely I will only improve.-)))
The tricky point is always cooking time. Because the variables involved are many (fire, pots, greatness and squid spessolre, etc..). Only the experience of making them and redo them can help,No?
Thanks and see you soon,
Joan-Gourmndia

Sicilians creative in the kitchen October 1, 2013 - 12:25

Hello Joan! Also I'm finicky about calamari, cooking is true, There are countless variables, But if they're stuffed in twenty minutes bake, If I hold them a little stew’ more, I like very very soft! Let me know! ADA

Francis September 28, 2013 - 13:40

Congratulations, I did some of your recipes with great success. You are very good!
I the stuffed squid make them like you, except that in also put chopped tentacles for stuffing and a silverfish.

Sicilians creative in the kitchen September 28, 2013 - 17:37

Hello Francis, Welcome and thank you. Found on the blog even a recipe for stuffed squid with their tails chopped inside. Indeed, you find also a with artichoke cream filling. Take a look and let me know if that in pigtails is similar to yours. Dear greetings, ADA