Squid stuffed with a cheese, garlic and parsley mixture and then cooked in wine and tomato sauce, Calamari Ripieni
(kah-lah-MAH-ree rip-YEH-nee) is an un-usual main dish for a dinner party. It may be served with rice and a green salad.
6 large squid, cleaned thoroughly and skinned with the tender parts of the tentacles reserved
3 tablespoons fresh breadcrumbs
2 tablespoons finely chopped parsley 6 tablespoons grated Parmesan
cheese 2 garlic cloves, finely chopped, plus 4 whole garlic cloves
1 egg, lightly beaten
2 fl. oz. olive oil
g teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon black pepper
4 tomatoes, blanched, peeled, seeded and chopped
2 teaspoons tomato puree 2 teaspoon dried rosemary 2 fl. oz. dry white wine
With a small, sharp knife chop the ten-tacles finely and place them in a large mixing bowl. Add the breadcrumbs, parsley, cheese, 1 chopped garlic clove, the egg, 1 tablespoon of olive oil, cayenne, ½ teaspoon of salt and ½ teaspoon of pepper to the bowl. Mix well.
Divide the mixture between the squid and spoon it into the bodies. Do not put in too much stuffing as the squid will
shrink a little during cooking.
With a thick needle and thread, sew up the openings of each squid.
In a large, deep frying-pan, or sauce-pan, heat the remaining oil over moderate heat. Add the whole garlic cloves to the pan and cook them for 5 minutes, stirring. Remove and discard the garlic cloves.
Add the squid to the garlic-flavoured oil and brown them lightly on all sides, turning them carefully with 2 spoons. Add the tomatoes, tomato puree, rose-mary, the remaining chopped garlic, the wine, and the rest of the salt and pepper.
Reduce the heat to low, cover the pan and simmer gently for 20 to 30 minutes.
With a slotted spoon, remove the squid from the pan and place them on a plate. Remove and discard the thread. Slice the squid and arrange the slices in a warmed serving dish.
Pour the sauce over the squid and serve at once.