Stuffed Amalfi-Style Squid (Calamari Ripieni all’Amalfitana)
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Squid (calamari) | 4 pieces |
| Zucchini | 1 |
| Potato | 1 |
| Black olives (pitted) | 40g |
| Salted capers | 20g |
| Garlic cloves | 2 |
| White wine | 150ml |
| Parmigiano Reggiano DOP | 30g |
| Lemon zest | 1 lemon |
| Cherry tomatoes | 180g |
| Fresh parsley | To taste |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions:
To begin preparing the Amalfi-style stuffed squid, start by boiling the potato in a pot of salted water. Bring the water to a boil and let the potato cook for about 30 to 50 minutes, depending on its size. Check the potato’s doneness by pricking it with a fork. If the fork easily slides in, the potato is ready. Once cooked, set it aside to cool slightly before peeling.
While the potato is boiling, clean the squid. Begin by removing the pen and then carefully peel away the skin. Afterward, cut the tentacles from the bodies, finely chopping them into small pieces.
In a pan, heat a little olive oil over medium-high heat. Add the chopped tentacles to the pan and sauté them until they are well-browned and cooked through. Once they’re sufficiently cooked, deglaze the pan with 50g of white wine. Allow the alcohol to evaporate before transferring the cooked tentacles into a bowl to set aside.
Next, wash and dry the zucchini, then trim off the ends and slice them into thin rounds, about 4-5 mm thick. Also, chop the black olives into small pieces, removing any pits if necessary. In the same pan, briefly sauté the garlic cloves, being careful not to let them brown.
In a large mixing bowl, combine the sautéed tentacles, chopped olives, capers (that have been rinsed and drained), zucchini cubes, grated Parmigiano Reggiano, and a portion of the fresh parsley. Zest the lemon into the mixture, adding a burst of citrus flavor. Season the filling with salt and freshly ground black pepper to taste, then mix everything thoroughly to combine all the ingredients.
Transfer the filling mixture into a piping bag (or use a teaspoon) to stuff the squid bodies. Carefully fill each squid, making sure not to overstuff, as the filling will expand slightly during cooking. Seal the open ends of the squid using toothpicks or small skewers to ensure the stuffing stays in place.
Now, heat the same pan you used earlier, adding a little more olive oil if necessary. Carefully add the stuffed squid to the hot pan. Brown each side for a few minutes, ensuring they are sealed all around. Once the squid are lightly golden and sealed, pour in the remaining white wine, allowing the alcohol to evaporate.
Next, add the cherry tomatoes, washing and cutting them in half. Season with salt and pepper to taste, and sprinkle over the remaining fresh parsley. Cover the pan and let everything cook for about 25 minutes over medium heat. Be sure to turn the squid gently once or twice during cooking to ensure even cooking and flavor absorption.
After the cooking time is up, carefully remove the toothpicks or skewers and transfer the stuffed squid onto a serving platter. Serve hot, garnished with the tomato sauce and parsley from the pan. The stuffed squid will be tender, bursting with the delightful flavors of the Amalfi coast, from the richness of the Parmigiano and olives to the bright notes of lemon and fresh herbs.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 25g |
| Fat | 18g |
| Carbohydrates | 15g |
| Fiber | 3g |
| Sugars | 6g |
| Sodium | 450mg |
This delicious and flavorful dish is a perfect way to bring the essence of the Amalfi Coast into your kitchen. It combines the tenderness of squid with a flavorful stuffing made of fresh vegetables, olives, capers, and a touch of Parmigiano Reggiano. The slow simmer in white wine and fresh tomatoes creates a savory sauce that is simply irresistible. Perfect for a special dinner or any occasion where you want to impress your guests with a taste of Italian cuisine!
