Quite fast and easy to make, it is a dish for everyone, especially suitable for those who want to try their hand at some new and special dish. You will be sure of success, especially for those who love fish.
The squid must be of medium-small size in order to become, once cooked, appetizing morsels and tasty gilded outside and soft and crunchy inside: soft thanks to the filling and crunchy for the tuft of tentacles left whole and inserted into the bag.
They can be purchased fresh or frozen. In the preparation steps you will find all the instructions for buying and cleaning.
If you opt for frozen foods, you can find them already clean and of the desired size: they are ready for cooking after thawing and quick washing under fresh running water.
In any case, buy them of medium-small size, about 10/12 cm. of length. Also keep whole the tufts of tentacles that will be inserted as they are in the bag with the filling.
CALAMARI RECIPES FILLED WITH PARSLEY AND GARLIC
The filling is made only with garlic and parsley combined with fine breadcrumbs, extra virgin olive oil and white wine. The mixture is simple, but the taste is an explosion of typically Mediterranean fragrances that will make the dish exquisite and extraordinarily intriguing.
The consistency of the mixture must be soft but compact and the squid must be filled only halfway because otherwise the filling would come out of the bags and also to leave the place to the tuft of tentacles.
The note that distinguishes the dish making it particular and pleasantly appetizing, is the pecorino romano which is finely grated over the mollusc sacks before being baked.
Pecorino melts slightly creating a light and very tasty golden light crust. It also season the squid giving them a spicy taste that enhances their typical sea flavor.
The squid stuffed with parsley and garlic can be served as a second course with an intense flavor, according to the doses indicated in the recipe, or as an appetizing and appetizing appetizer: in this case the doses will be for 4 people.
Serve the squid stuffed with parsley and garlic together with a glass of dry Malvasia and hot slices of homemade bread.
Ingredients & Procedure
500 gr. of Calamari
2 tablespoons of chopped parsley
2 tablespoons of chopped garlic
3 tablespoons of breadcrumbs
2 and a half tablespoons of extra virgin olive oil
4 tablespoons of dry white wine
3 tablespoons grated Pecorino
Pink salt q.b.
Green pepper q.b.
Clean the squid by removing the tentacles and keeping the whole tufts.
Pour the chopped parsley and garlic in a bowl.
Season with pink salt and green pepper. Add the breadcrumbs. Pour 2 tablespoons of extra virgin olive oil and 2 tablespoons of dry white wine.
Stir until the mixture is compact but soft and well blended.
At this point pour 1 teaspoon of extra virgin olive oil and 2 tablespoons of dry white wine on the bottom of a baking dish. So start filling the bags. Using a teaspoon, insert the mixture until the bag is half filled and then thread 1 tuft of tentacles. Then close the flaps of the bags with a toothpick.
Place the stuffed squid next to each other in the pan. Sprinkle with a light veil of breadcrumbs.
Finally, place the grated pecorino over the calamari.
Put in a preheated oven at 180 degrees and cook for 20/25 or until the surface of the squid is colored and a light and golden crust will have formed.
Transfer the squid stuffed with parsley and garlic onto a serving dish and serve hot on the table with their cooking juices. Enjoy your meal.
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