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Recipes

Stuffed calamari

Time
60 Minutes
Difficulty
medium
Ingredients (4 people)
1 kg squid
200 g peeled tomatoes
2 cloves of garlic
3 tablespoons of extra virgin olive oil
20 black pitted olives
50 g raisins
50 g pine nuts
50 g grated pecorino cheese
1 egg
2 tablespoons Pantelleria capers
1 bunch of parsley
oregano q.b.
salt and black pepper q.b.

Rinse and gut the calamari, keeping the heads. Sauté 2 cloves of garlic in 3 tablespoons of olive oil. Add the finely chopped tentacles and heads and quickly sauté. Remove from the heat and complete the mixture with the grated breadcrumbs, black pepper to taste, minced capers and olives, raisins, pine nuts, grated pecorino and raw egg. Amalgamate the mixture and with it stuff the calamari.

Place them in a pan greased with oil and sprinkled with grated breadcrumbs. Add the tomato pulp, a pinch of oregano, salt, pepper and a drizzle of olive oil. Cover and cook for about 30 minutes and serve warm

Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)


Wine pairings

A dish that is very rich in tastes and delicious on the palate, that excels when paired with fresh and young reds, with flowery and fruity notes like Sherazade and Bell’Assai, the Donnafugata Nero d’Avola and Frappato.


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