Calamari Ripieni alla Siciliana - Ricetta Golosa | Morsi di Sicilia - Valeria Raciti

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable while providing a similar crunch.

cheese

🥗Healthier: nut-based cheese

💰Cheaper: ricotta

Ricotta is less expensive and offers a creamy texture.

Prepare the filling for the calamari.

In a skillet, heat extra virgin olive oil over low heat.

Add chopped garlic and cook until fragrant.

Add two anchovies in oil and let them dissolve in the oil.

Add chopped tentacles and fins of the calamari to the skillet and sauté until they release their water.

Chop parsley finely and add it to the skillet after the calamari have released their water.

Add stale bread crumbs to the skillet and mix until the bread absorbs the cooking juices.

Add more olive oil and a generous amount of pepper, taste and adjust salt if necessary.

Turn off the heat and let the mixture cool before adding grated caciocavallo cheese.

Stuff the calamari bodies with the filling using a spoon, ensuring they are well packed.

Seal the opening of the stuffed calamari with a toothpick or skewer.

Create small holes in the calamari to prevent them from bursting during cooking.

In a skillet, heat more olive oil and add the reserved garlic and parsley for flavor.

Cut cherry tomatoes in half and add them to the skillet.

Sauté the stuffed calamari in the skillet, being careful as they may splatter.

Cook the calamari for about 20 minutes, ensuring they are cooked through but not overcooked.

Add the reserved anchovies to the skillet to melt into the sauce.

Pour in the dry white wine and let the alcohol evaporate.

Add the halved cherry tomatoes and cook, adding water if necessary to adjust consistency.

After 15 minutes, check the sauce and add more water, pepper, and salt as needed.

Cook for an additional 5-6 minutes until the calamari are ready.

Cooking Techniques

Equipment Needed

Dietary

Allergens