Stuffed Calamari on a Bed of Vegetables


1hr
Preparation/cooking time: ca. 60m

Servings
For 4 people


Nutritional Information

Contains 307 Kcal


Ingredients

  • 400 g calamari (ready to use) (Arbi Calamari Pulliti)
  • 0.5 tbsp. olive oil
  • 0.5 onion, coarsely chopped
  • 2 clove of garlic, pressed
  • 150 g ricotta cheese
  • 1 egg yolk
  • 3 anchovy fillets, rinsed with cold water, drained, finely chopped
  • 50 g grated Parmesan
  • 1 organic lemon, use grated zest only
  • 1.5 tbsp. oregano, finely chopped
  • 0.5 tsp. salt
  • a little pepper
  • 1.5 tbsp. basil, finely chopped
  • 1 disposable piping bag
  • toothpicks to close
  • 300 g celery, cut diagonally into 4-cm-wide pieces
  • 600 g horn pepper (ProSpecieRara), cut in half lengthways and then diagonally into 4-cm-wide pieces
  • 0.5 dl white wine
  • 0.5 tbsp. oregano leaves

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Instructions

  • Rinse the squid inside and out in cold water, remove the tentacles, pat both parts dry and set aside the tentacles.
  • Heat up the oil in a non-stick frying pan. Sauté the onions and garlic and allow to cool completely in a bowl. Stir in the Ricotta and remaining ingredients including basil, season. Stuff and seal the squid.
  • Heat the oil in the same pan. Fry the squid all over for approx. 3 mins. over a medium heat, remove. Fry the reserved tentacles for approx. 2 mins., then remove from the pan. Add a little oil if needed, sauté the onions, peppers and celery for approx. 5 mins. Pour in the wine, bring to the boil, reduce the heat, stir in the oregano, season. Place the squid on the vegetables, cover, and simmer gently for approx. 40 mins.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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