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Calamari Pipieni alla Calabrese (Stuffed Squid)
Alessandro Mancuso, formerly of Al Dente, Hyatt Regency Guam




4 medium size squid
1 oz chopped garlic
2 oz chopped parsely
8 oz white bread
1/2 cup olive oil
1 cup dry white wine
1 egg
1 egg yolk
1 cup tomato sauce
1/2 cup fresh cream
1/2 cup milk
kosher salt & pepper

Skin the squid and remove the ink sac and the innards (only if the squid is fresh). Keep the external body and the tentacles and discard the rest. Chop up the tentacles. Heat half the olive oil in a small saucepan and sauté the garlic over moderate heat until lightly browned. Add the chopped tentacles and let them simmer for a few minutes, then add half a glass of white wine. Let the wine evaporate, then add the chopped parsley and season with kosher salt and pepper. Stir well and simmer for 10 minutes. To prepare the filling, in a bowl, soak the white bread in the milk add the egg, egg yolk and mix well. Taste for seasoning. Fill each squid with the stuffing, using toothpick to close the opening. This will prevent the filling from leaking out. Place the stuffed squid in a oven pan and spoon the remaining olive oil, wine and tomato sauce on top. Season with salt and pepper and cover with aluminum foil before baking in a preheated oven at 300F for 20 minutes. Remove the squid from the oven pan. Cut each squid into 6 pieces and place them, overlapping on each plate. Add the cream to the sauce and cook over high heat until it boils and is reduced. Spoon the sauce over the squid. Serve with your favorite pasta and/or vegetables.

Chef Alessandro says this is a great dish for the summer holiday and family reunions.

Yield: 4 Servings

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