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Calamari Ripieni

Serves 4 to 6 Entree seafood, Fish

Calamari Ripieni

Calamari Ripieni is a beloved Sicilian classic, prepared in homes where recipes are passed down through generations, with a pinch of this and a handful of that. It's a dish that embodies the laid-back Sicilian approach to cooking — using abundant olive oil, a sprinkle of salt straight from the hand, and a focus on simple ingredients that shine on their own. This is not a dish fussed over in presentation; its charm lies in its honest, rustic preparation.

Expect a delightful contrast between the tender calamari and the savory stuffing, where breadcrumbs and Pecorino Siciliano create a rich, comforting filling. The tomatoes bring a juicy sweetness, perfectly complementing the fresh parsley's brightness. The olive oil ties everything together with its smooth, fruity depth. This dish is typically served as a main course, allowing its flavors to take center stage, unadorned and unapologetically Sicilian.

Ingredients

  • 8medium calamari — cleaned
  • 200 gbreadcrumbs
  • 100 gPecorino Siciliano — grated
  • 3 tbspflat-leaf parsley — chopped
  • 400 gripe tomatoes — crushed
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Start by cleaning the 8 medium calamari. Remove the tentacles and set them aside, then gently pull out the innards and discard them. Peel off the thin skin from the calamari tubes, rinse them under cold water, and pat them dry with paper towels to ensure they sear or steam properly without releasing excess liquid during cooking.
  2. In a medium bowl, combine 200 g breadcrumbs, 100 g grated Pecorino Siciliano, and 3 tablespoons of finely chopped flat-leaf parsley. Season the mixture with fine sea salt and black pepper to taste. This will be the stuffing for the calamari.
  3. Stuff each calamari tube with the breadcrumb mixture, leaving a little space at the top to prevent the filling from spilling out during cooking. Secure the open end with a toothpick to keep the stuffing in place.
  4. Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and cook until fragrant, about 1 minute, ensuring the garlic does not brown, which would impart a bitter taste.
  5. Add the stuffed calamari to the skillet. Cook them gently, turning occasionally, until the calamari are just opaque and lightly golden, about 5-7 minutes. The calamari should feel firm to the touch but not rubbery.
  6. While the calamari are cooking, roughly chop 400 g of ripe tomatoes. Add them to the skillet, stirring gently to incorporate them with the calamari. Allow the tomatoes to cook down slightly, releasing their juices and forming a light sauce, about 5 minutes.
  7. Finish the dish by sprinkling additional chopped flat-leaf parsley over the calamari. Drizzle with a bit more extra virgin olive oil for added richness and serve immediately, ensuring the calamari are warm and the flavors are vibrant.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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