Calamari imbottiti
Stuffed squid
ingredients
Serves 4
1 kg of medium sized squid
4-5 fresh anchovies
2 eggs
2 cloves of garlic
80g of breadcrumbs
10 bay leaves
A bunch of parsley
Dry white wine
Salt and pepper
Extra virgin olive oil
method
Before you begin you must prepare and clean the squid. The easiest way
to do this is under a running tap. Remove the tentacles and set to one
side then discard the inner sac and be sure to remove the piece of cartilage
that runs along the length of the squid. When you are finished you should
be left with clean soft squid sacks. Roughly chop the tentacles and place
in a bowl
Clean the anchovies under a running tap and discard the heads and bones.
Separate the fillets chop and add to the bowl with the squid tentacles.
Now beat the eggs and add them to the bowl with the chopped garlic some
chopped parsley, breadcrumbs, salt and pepper and finally some extra virgin
olive oil. Mix together.
Stuff the squid with your mix and close with toothpicks. Once you have
prepared all of the squid place in an oven dish with about a glass of
white wine, season with salt and pepper and cook in a pre heated oven
at 180°C for about 40 minutes. During the cooking time baste regularly
with the juices adding more wine if necessary. Turn the squid halfway
through cooking.
Serve hot garnished with bay leaves and accompanied by a glass of the
same white wine that you cooked the squid in.