CALAMARI RIPIENI (STUFFED SQUID)
Provided by Nancy Harmon Jenkins
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Core and slice the radicchio into 1/4-inch slices.
- Clean squid by removing the ink sac and the intestinal matter and discard. Cut off the tentacles and set aside both the squid and the tentacles.
- In a frying pan, saute the bacon until slightly brown. Add the radicchio and tentacles, and salt and pepper to taste. Cover and cook over low heat until the radicchio goes limp, about 4 minutes, adding water if needed. Remove ingredients to chopping board or food processor. Chop finely.
- Place the chopped mixture in a medium-size bowl and add the bread crumbs and egg. Mix thoroughly.
- Stuff each squid with the mixture. Place the squid with the extra-virgin olive oil in a skillet and cook over moderate heat about 20 minutes, basting with wine.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED STUFFED SQUID: CALAMARI RIPIENI AL FORNO
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 6 to 12 servings
Number Of Ingredients 20
Steps:
- To make the sauce: Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor.
- Preheat the oven to 400 degrees F.
- To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese. Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick. Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.
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
CALAMARI RIPIENI (STUFFED SQUID)
Another family recipe I got from Italian friends while living in Naples. This is so easy if you can find the squid.
Provided by Pilates Gal
Categories Squid
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove tenticles and leave the body whole. Saute the onion, celery and garlic in half the olive oil. Chop the tentacles fine and saute them for a few minutes. Add the parsley and bread crumbs, mixing well. Taste and season with salt and pepper.
- Stuff the squid, but not too much, and close the opening with a toothpick. They will shrink during the cooking and if stuffed too full they'll split open. Saute them in the bottom of a heavy pot in a little olive oil on all sides.
- Pour your favorite marinara sauce over and cook for about 45 minutes, over very low heat, until tender. You can make this ahead and reheat it - it gets even better.
Nutrition Facts : Calories 223.9, Fat 11.1, SaturatedFat 1.8, Cholesterol 264.2, Sodium 119, Carbohydrate 11, Fiber 0.6, Sugar 0.8, Protein 19.1
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CALAMARI RIPIENI ALLA MARCHIGIANA (STUFFED SQUID) - OUR …
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Reviews 1Category AntipastiServings 4Estimated Reading Time 3 mins
- In a large sauté pan over medium heat, heat a tablespoon of olive oil. Add the minced garlic and red pepper flakes. Sauté very gently, being careful not to burn the garlic. Add the squid tentacles, tossing in the olive oil, until opaque. Add a splash of white wine and continue cooking until the wine is mostly evaporated or reduces to a thick syrup. Remove from heat.
- When the tentacles are cool enough handle, remove from the pan to a cutting board. Chop finely with a good sharp knife. Move to a mixing bowl.
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STUFFED SQUID - CALAMARI RIPIENI - AUTHENTIC ITALIAN RECIPES
From pizzacappuccino.com
5/5 (5)Total Time 1 hrCategory DinnerCalories 320 per serving
- To prepare the stuffed squid, first take care of cleaning the squid: rinse the squid under running water, then gently remove the head from the body with your hands and hold it aside. Remove the transparent cartilage pen which is located inside, then rinse the squid pocket under running water and remove the entrails with your fingers.
- Remove the outer skin by cutting one end with a small knife and gently pulling. Now take your head back and separate it from the tentacles by carving just below the eyes, then open the tentacles towards the outside and push up the central part to eliminate the rostrum. Finally, finely chop the tentacles with a knife.
- Put the squid aside for a while and prepare the other ingredients, then remove the bread crust and cut the bread into cubes, then finely chop the previously washed parsley, which you will use at two different times. Heat the oil in a frying pan, add the clove of garlic and the anchovy fillets and let them melt over low heat, then add the minced tentacles and sauté for 2-3 minutes. At this point remove the garlic from the pan and add the soft part of the bread. After a couple of minutes, add the white wine and mash the bread cubes with a spatula or a spoon so that they absorb the seasoning well. When the liquid has been absorbed, transfer the mixture into a bowl and let it cool, then add the grated Parmigiano, the chopped parsley, the lightly beaten egg, salt and pepper. Knead with your hands to compact all the ingredients well.
- Take back the squid that you had kept aside and fill it with the mixture, taking care to leave a couple of centimeters free from the edge. When all the squid are stuffed, fold the edges and close the opening with a toothpick.
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