Stuffed calamari Sherazade

Stuffed calamari

Time
1 hour 0 minutes
Difficulty
Intermediate
Ingredients
  • (4 serves)
  • 1 kg (2.2 lbs) calamari (squid)
  • 200 gr (6 2/3 oz) peeled tomatoes
  • 2 cloves garlic
  • 3 tablespoons extra-virgin olive oil
  • 20 pitted black olives
  • 50 gr (1 2/3 oz) raisins
  • 50 gr (1 2/3 oz) pine nuts
  • 50 gr (1 2/3 oz) grated pecorino cheese
  • 100 gr (3 1/ 3 oz) grated breadcrumbs
  • 1 egg
  • 2 tablespoons Pantelleria capers
  • 1 sprig parsley
  • oregano to taste
  • salt and black pepper to taste

Instructions

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)


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