Baked Stuffed Squid - Calamari Ripieni Al Forno
From frantic 14 years agoIngredients
- 750g/1-3/4 lb whole squid shopping list
- Stuffing: shopping list
- 4 canned anchovies, mashed shopping list
- 1 garlic clove, peeled and crushed shopping list
- 1 tablespoon dried breadcrumbs (can use gluten free here to make the whole thing gluten free) shopping list
- 1 tablespoon chopped parsley shopping list
- 1 egg, beaten shopping list
- salt and freshly ground black pepper shopping list
- To bake shopping list
- 3 tablespoons olive oil shopping list
- To garnish shopping list
- fresh fennel leaves, chopped shopping list
How to make it
- Clean the squid, discarding the heads, ink sacs and backbone.
- Cut off the tentacles and set aside the squid tubes.
- Cook the tentacles in boiling water for 10 minutes.
- Drain, chop and place in a bowl.
- Add the remaining ingredients (except the oil) seasoning with salt and pepper to taste.
- Mix well to form the stuffing.
- Stuff the squid with this mixture, allowing for it to expand to double its size, and sew up the opening with thread.
- Place the stuffed squid in an ovenproof dish and drizzle with the oil.
- Bake in a preheated moderate oven (180°C, 350°F, Gas Mark 4) for 1 hour or until tender.
- Serve immediately, garnished with the chopped fresh fennel leaves.
- Serve one pocket per person as an entree or two for a main course.
- As a main, you could add some baked fennel and baked potatoes.
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