- Big calamary 800 gr.
- grated parmigiano, 150 gr.
- eggs 3
- fresh ‘ricotta’ cheese 60 gr.
- fresh parsley as needed
- stale bread crumbs, 100 gr.
- white onions, 1 or 2
- garlic 2 cloves
- peeled tomatoes 600 gr.
- white wine dry 1 glass
- extravergine olive oil 3 spoons
- salt and pepper as needed
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Clean and wash the calamary paying attention not to ruin the mantle; remove the tentacles. Prepare the stuffing mixing the eggs with parmigiano, ricotta cheese, parsley and stale bread crumbs formerly softened in water; add salt and pepper. Now you can stuff the calamary using a teaspoon, then close each one with a toothpick and brown them in a pot together with minced garlic and onions and with the tentacles. Pour in the wine and – when evaporated – add the peeled tomatoes; boil at low flame, riddling a few times the calamary with a fork, so that they don’t burst; pay attention to the sauce, that should be always liquid. When serving, remove the toothpicks and put the calamary on a dish, pouring on the sauce. |
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