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Stufed Calamary

number of servings: 4

category: SECOND COURSE

Array
INGREDIENTS PREPARATION
  • 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
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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