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Stuffed squid - Calamari chini PDF Print E-mail

Calamari chini - Author Allerina & Glen MacLarty

Ingredients: 4 squid weighing 300 gr (12 oz) each; 10 slices of sandwich loaf bread; 50 gr (2 oz) raisins and pine nuts; 100 gr (4 oz) grated parmesan cheese; 400 gr (16 oz) peeled tomatoes; 2 eggs; 4 garlic cloves; 2 dl (6 fl oz) olive oil, a sprig of parlsey; 1 onion; a pinch of salt and pepper.

Clean the squid: pull gently the head so that the innards come off; remove the transparent shell that is inside the squid and the dark part, which is the skin, which is outside the squid; with the help of a pair of scissors, remove the spout that is on the head in the middle of the tentacles, and eyes; rinse the squid under water to remove any residue.

Put the bread in water, let it sit for 5 minutes. Wring well and place it in a bowl with the parsley, garlic, olives, salt and pepper all chopped.

Cut the tentacles of squid in very small pieces and brown in frying pan with a bit of oil and a clove of' garlic. Sprinkle the tentacles with white wine, raise the garlic and add the mixture with the breadcrumbs. Transfer the mixture into a bowl, add the eggs and Parmesan cheese, stirring until dough is homogeneous.

Fill the squid's sacs with the mixture helping with a spoon. Close squid stuffed with toothpicks. In a saucepan brown an onion chopped in the oil, add the tomatoes, salt, pepper and cook for 10 minutes. Cook the squid in a pan with a bit of oil and garlic. Add them to the tomato sauce and cook for further 20 minutes over a moderate heat. Serve cold.


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