Calamari Stuffed

In her restaurant, Silvana dealt with a fishmonger who used to specially search out the tiniest of calamari for her. They are delicious to eat but you must have the patience to clean them properly.

Calamari

Ingredients

1 1/2 kilo (4-5 small calamari per person)
60 ml olive oil
2 cloves garlic, chopped
30 ml white wine
100 grams parmesan or pecorino cheese, grated
3 eggs
5 grams parsley, chopped
4 Roma tomatoes, peeled, seeded and chopped into small dice

Method

Clean the squid well and chop the tentacles finely.

Fry the tentacles and off cuts of the calamari in oil with garlic. Add wine

When cold, add cheese, eggs and parsley. Then add the tomatoes which have been peeled, seeded and chopped into small dice.

Mix all together and half fill the calamari (do not fill to the top because the eggs will cause the filling to expand during cooking) Secure top with a toothpick.

Sauce

Ingredients

1 kilo Roma tomatoes, peeled and seeded
2 cloves garlic, chopped
120 ml olive oil;
10 grams parsley, chopped

Method

Dice the peeled and seeded tomatoes

Fry garlic in oil, add tomato, salt and pepper and parsley

When mixture starts to boil, add the stuffed calamari

Cover and let cook gently for 15-20 minutes. Do not overcook

Serve with boiled potatoes or rice.

If the calamari are large, slice through. Serve whole if small.

This can also be sliced and served over the top of spaghetti