Stuffed calamari stew

A delicious dish, Typical of my Sicily: stuffed calamari stew, cooked together at their tails and bathed 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. If you prefer a red sauce, rich and dense, It makes a good and abundant shoe, then try the stuffed calamari in tomato sauce.

Ingredients for 4 people:

  • 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 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.

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.

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10 comments

Jeanne- Gourmandia September 30, 2013 at 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

Reply
Sicilians creative in the kitchen October 1, 2013 at 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

Reply
Francis September 28, 2013 at 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.

Reply
Sicilians creative in the kitchen September 28, 2013 at 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

Reply
Embroidery shortbread September 27, 2013 at 12:50

Your recipes do fish are always a guarantee. Have a nice weekend, Manu

Reply
Sicilians creative in the kitchen September 27, 2013 at 13:01

Thanks!!! You make me so happy, I love to cook fish and the fact that you see it makes me an immense pleasure!!!

Reply
silviarosa80 September 27, 2013 at 10:36

Buonissimi-buonissimi- buonissimi !
Sono anch’io su Bloglovin…. spero che le mie ricette vi piacciano. Follow me please !

http://blog.giallozafferano.it/silviarosa80/
Have a nice day !

Reply
Sicilians creative in the kitchen September 27, 2013 at 12:22

Hello Silvia, Thank you and welcome to the blog!

Reply
Silvia September 27, 2013 at 09:56

Invite myself to your home? No because I love all your recipes…and this dish here today that it's Friday and you eat fish is perfect!

Hello
Silvia

Reply
Sicilians creative in the kitchen September 27, 2013 at 12:23

Silvia, you are invited anytime! A hug!

Reply

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