STUFFED CALAMARI
Steps:
- Clean squid. Remove tentacles and fins. Boil tentacles and fins for 15 minutes. Drain and cool. Chop finely. In mixing bowl, combine ricotta, egg, cheese, parsley, chopped tentacles and fins, salt and pepper. Stuff squid with cheese mixture. Close each end with a toothpick. After stuffed, dredge in flour. Heat the oil in large pan and saute squid until brown on all sides. Remove from pan. Drain oil from pan. Add garlic and white wine. Bring to a boil, turn heat down to a simmer and reduce to half. Add tomatoes, salt pepper, and oregano. Bring to a boil and cook 10 minutes. In roasting pan, place squid and pour over tomatoes. Cover pan with foil, bake in a preheated 350 degree oven for 20 minutes. Remove from the oven and serve.
STUFFED CALAMARI, SICILIAN STYLE
Steps:
- Preheat the oven to 350 degrees F.
- Clean the 12 large squid tubes; remove skin and cartilage inside the squid and rinse and clean. In a large pan saute onions in 2 tablespoons olive oil until soft. In a large bowl, combine the Sauteed onions, 1/2 cup of olive oil, garlic, 1 cup pecorino, 1/2 cup parsley, and the bread crumbs and mix well. Add the remaining 1/2 cup of oil to make the bread crumbs soft. Add the raisins last. Fill the squid tubes with the mixture and secure with a toothpick at the top opening. Lay the tubes in a baking pan with a little oil in the bottom of the pan, and bake for 10 minutes. After 10 minutes, remove from oven and top with tomato sauce. Sprinkle with 1/4 cup of pecorino and an additional 1/4 cup of parsley. Put pan back in the oven and bake until the cheese is melted, 10 to 15 minutes.
- In a large frying pan, mix crushed tomatoes, garlic, basil, salt, pepper and sugar. Cook for 5 minutes and set aside.
ABSOLUTELY DELICIOUS STUFFED CALAMARI
Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
Provided by UNREFINEDNERD
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
- In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
- Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
- Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.
Nutrition Facts : Calories 1018.6 calories, Carbohydrate 41.7 g, Cholesterol 479.1 mg, Fat 65.6 g, Fiber 1.5 g, Protein 65.6 g, SaturatedFat 39.9 g, Sodium 1548.7 mg, Sugar 7.8 g
STUFFED CALAMARI
Long a star on Camille Orrichio Loccisano's traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari. After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
Provided by Francis Lam
Categories main course
Time 1h30m
Yield Serves 3-4
Number Of Ingredients 16
Steps:
- In a food processor, pulse the taralli until it forms coarse crumbs. Measure 1 1/4 cups of the crumbs. Pulse the squid tentacles in the food processor to chop them fine, and pat them very dry with paper towels.
- In a large skillet, heat 1/4 cup olive oil over medium heat. When shimmering, add the squid tentacles, and spread them out. Sear until golden brown, about 5 minutes, then add the butter, garlic and red-pepper flakes to taste. Cook, stirring, until the garlic just starts to color, about 1 minute.
- Add the shrimp, season with salt and cook until just pink, about 2 minutes. Add the wine, and simmer for 1 minute. Turn off the heat, and stir in the taralli crumbs and lemon zest. The crumbs should look like wet, clumpy sand. If the mixture is too dry, sprinkle in a little more wine, and allow the filling to cool until just warm.
- Stuff each squid body with the filling, leaving the bottom and top inches unfilled (the stuffing will expand as it cooks). Secure the tops with toothpicks, and season all over with salt.
- Make the sauce: In a wide, deep pan, warm 1/4 cup olive oil over medium heat. Add red-pepper flakes to taste and the garlic, and cook until fragrant and just beginning to color. Stir in the tomatoes, and season with salt and pepper.
- Bring the tomatoes to a boil, then lower the heat and simmer the sauce for 15 minutes. Add the calamari and any extra stuffing, and bring back to a very gentle simmer.
- Cover the pan, and simmer for 45 minutes, stirring occasionally and adjusting the heat to make sure the sauce maintains a lazy bubble. Adjust with salt to taste. Garnish with the parsley. Serve with bread or pasta.
ITALIAN STUFFED SQUID
Make and share this Italian Stuffed Squid recipe from Food.com.
Provided by egydude
Categories Squid
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Clean squid or tubes and pat dry.
- If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing.
- Blend well, add salt and pepper to taste.
- Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.
- Add remaining oil to skillet large enough to hold squid in a single layer.
- Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.
- Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.
- Remove toothpick from squid and serve whole or sliced, alone or with pasta.
STUFFED SQUID SICILIAN-STYLE
Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.
Provided by David Tanis
Categories dinner, lunch, finger foods, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
- Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
- Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
- Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
- Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
- Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams
STUFFED CALAMARI
Make and share this Stuffed Calamari recipe from Food.com.
Provided by Brenda Marby
Categories Squid
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- mix bread crumbs, cheese and garlic moisten with olive oil.
- using a teaspoon put filling into squid body but don't overfill, close top with toothpick.
- saute in olive oil until body shrink about 2 minutes turn several time during sauteing.
- to a crockpot or heavy saucepan add the marinara sauce and stuffed squid cook on low in the crockpot 4 hours in saucepan 3 hours.
- Serve over linguine and enjoy.
Nutrition Facts : Calories 918.2, Fat 43, SaturatedFat 8.3, Cholesterol 540, Sodium 2549.6, Carbohydrate 77.3, Fiber 4, Sugar 25.8, Protein 53.6
More about "italian stuffed calamari recipes"
STUFFED CALAMARI - CALAMARI RIPIENI - COOKING WITH NONNA
From cookingwithnonna.com
5/5 (1)Servings 4
STUFFED CALAMARI - LIDIA
From lidiasitaly.com
STUFFED CALAMARI: WHICH RECIPE IS YOUR FAVORITE? - LA …
From lacucinaitaliana.com
Estimated Reading Time 2 mins
10 BEST SQUID ITALIAN RECIPES | YUMMLY
From yummly.com
STUFFED CALAMARI (CALAMARI RIPIENI) RECIPE : SBS FOOD
From sbs.com.au
ITALIAN STUFFED SQUID RECIPE | SANPELLEGRINO
From sanpellegrino.com
NONNA'S STUFFED CALAMARI RECIPE - LAURA VITALE - YOUTUBE
From youtube.com
STUFFED CALAMARI | HOW TO MAKE STUFFED CALAMARI WITH
From vincenzosplate.com
ITALIAN SAUSAGE-STUFFED CALAMARI | RICARDO
From ricardocuisine.com
NONNA'S STUFFED CALAMARI RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
CALAMARI RIPIENI (STUFFED CALAMARI) - MEMORIE DI ANGELINA
From memoriediangelina.com
STUFFED CALAMARI - LIDIA
From lidiasitaly.com
10 BEST ITALIAN STUFFED SQUID RECIPES | YUMMLY
From yummly.com
STUFFED CALAMARI: A STEP-BY-STEP RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
STUFFED CALAMARI - A CLASSIC ITALIAN RECIPE - THE LOW FODMAP DIET
From strandsofmylife.com
CALAMARI RECIPES - THERESCIPES.INFO
From therecipes.info
STUFFED CALAMARI | ITALIAN SEAFOOD RECIPES | SBS FOOD
From sbs.com.au
STUFFED CALAMARI IN GRAVY | SAVEUR
From saveur.com
BAKED STUFFED CALAMARI ITALIAN STYLE - THERESCIPES.INFO
From therecipes.info
AMALFI-STYLE STUFFED CALAMARI - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
STUFFED CALAMARI IN TOMATO SAUCE - MANGIA BEDDA
From mangiabedda.com
STUFFED CALAMARI RECIPE - COOKIST.COM
From cookist.com
STUFFED SQUID (CALAMARI) IN TOMATO SAUCE | WHAT'S COOKIN' ITALIAN …
From whatscookinitalianstylecuisine.com
ITALIAN STUFFED CALAMARI RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STUFFED CALAMARI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ITALIAN STUFFED CALAMARI TUBES RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
ITALIAN STUFFED CALAMARI - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
ITALIAN STUFFED CALAMARI RECIPE - YOUR GUARDIAN CHEF
From yourguardianchef.com
SPIGOLO ITALIAN RESTAURANT STUFFED CALAMARI RECIPE - FOOD NEWS
From foodnewsnews.cc
RECIPES - TRUE ITALIAN FLAVOR
From ferrarofoods.com
ITALIAN STUFFED CALAMARI RECIPE - HOW TO MAKE STUFFED SQUID
From nonnabox.com
STUFFED CALAMARI SQUID | SICILIAN COOKING
From siciliancookingplus.com
CALAMARI RIPIENI ALLA MARCHIGIANA (STUFFED SQUID) - OUR ITALIAN TABLE
From ouritaliantable.com
HOW TO MAKE: STUFFED CALAMARI | DAVID ROCCO'S RECIPES
From youtube.com
SICILIAN-STYLE STUFFED SQUID - CAROLINE'S COOKING
From carolinescooking.com
STUFFED CALAMARI RECIPE FROM LAURA VITA - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
STUFFED CALAMARI IN TOMATO SAUCE - COOKING MY DREAMS
From cookingmydreams.com
RECIPE: STUFFED CALAMARI (CALAMARI RIPIENI) | ITALIAN SONS AND ...
From orderisda.org
STUFFED CALAMARI, A CLASSIC ITALIAN RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love