Italian cuisine · Fish & Seafood

Calamari Ripieni

Squid tubes stuffed with breadcrumbs, capers and herbs, braised in tomato sauce.

Ingredients · for 4 servings

• 8 squid tubes
• 150 g breadcrumbs
• 80 g Parmesan
• 3 garlic cloves
• 2 tbsp capers
• 100 g black olives
• 1 bunch parsley
• 1 egg
• 600 g passata
• 150 ml white wine
• 6 tbsp olive oil
• Salt
• Pepper

Instructions

1. Clean the squid tubes and finely chop the tentacles.
2. Mix the breadcrumbs, Parmesan, garlic, capers, chopped olives, parsley, egg and the tentacles into a filling.
3. Fill the tubes only two thirds full, otherwise they burst while cooking, and close them with a toothpick.
4. Brown them briefly all over in olive oil.
5. Deglaze with white wine, add the tomatoes and braise covered over low heat for 40 minutes.
6. Remove the toothpicks, cut into slices and serve with the sauce.