Ingredients
CALAMARI
6
POTATOES
2
ZUCHINI
1
GRATED PECORINO
1 tablespoon
BREAD CRUMBS
1 tablespoon
CHERRY TOMATOES
15
BLACK OLIVES
q.b.
CAPERS
q.b.
PARSLEY
1 tuft
WHITE WINE
1/2 glass
EXTRA VIRGIN OLIVE OIL
q.b.
SALE
q.b.
Stuffed squid all’amalfitana are a delicious second course of fish typical of Amalfi and its surroundings. It is a dish with typically Mediterranean flavors, in which the delicate filling made with potatoes and courgettes contrasts with the stronger and more decisive taste of the squid, one of the most loved and versatile molluscs in the kitchen. Once stuffed, these are cooked in a pan with a fresh cherry tomato sauce , for a succulent and very tender final result, to be completed with a few slices of fresh bread for the indispensable slipper.
Easy to make, Amalfi stuffed squids are perfect for an everyday family lunch, but also for a special or festive occasion . For an optimal result, it is important to choose very fresh squid and clean them correctly : you will have to remove the central spine and the tooth, which is located in the center of the tentacles, trying to leave the bag intact, so that it fits the filling perfectly. Avoid stuffing the squid too much: the risk is that the filling may leak out during cooking.
Cooking must take place over a gentle heat and observing the right times : in this way the delicate consistency of the molluscs will not be compromised and they will not be gummy on the palate. The squid sauce can be used to season pasta, so as to have a first course and a second course with the same preparation. You can use fresh cherry tomatoes or canned dates , if they are not in season. If you like, you can flavor the filling with grated lemon zest and aromatic herbs, such as lemon thyme or chives.
Follow the procedure and advice step by step and, if you liked the recipe, don’t miss this tasty variant .
How to prepare Amalfi stuffed squid
Step 1
Clean the squid by removing the head and gently removing the central spine and innards
1
.
Step 2
Remove the skin and rinse under cold running water
2
.
Step 3
Remove the tooth
3
.
Step 4
Dice the tentacles
4
.
Step 5
Remove the fins from the squid
5
.
Step 6
Also cut these into cubes and keep aside
6
.
Step 7
Peel the potatoes
7
.
Step 8
Dice them
8
.
Step 9
Blanch them in water for about ten minutes after boiling
9
.
Step 10
Wash the zucchini and peel it
10
.
Step 11
Cut the zucchini into slices
eleven
.
Step 12
Dice it
12
.
Step 13
Put a drizzle of oil in a non-stick pan
13
.
Step 14
Add a clove of garlic and cook for a minute
14
.
Step 15
Add the diced courgette
15
.
Step 16
Add the diced tentacles and fins
16
.
Step 17
Season with salt and cook for 15 minutes, adding hot water if necessary
17
.
Step 18
Dice the black olives
18
.
Step 19
Chop the desalted capers
19
.
Step 20
Finely chop the parsley
20
.
Step 21
Drain the potatoes, place them in a large bowl and mash them with the prongs of a fork
21
.
Step 22
Add the diced zucchini and tentacles
22
.
Step 23
Then add the chopped olives, capers and parsley
23
.
Step 24
Season with pecorino
24
.
Step 25
Incorporate the breadcrumbs
25
.
Step 26
Mix all the ingredients well
26
.
Step 27
Fill the calamari with the help of a teaspoon or use a sac à poche
27
.
Step 28
Close the squids with wooden toothpicks and blanch them over high heat for a minute in the same pan in which you cooked the zucchini
28
.
Step 29
Flip them over and brown the other side as well
29
.
Step 30
Deglaze with the white wine
thirty
.
Step 31
As soon as the wine has evaporated, pour a glass of water and cook for 10 minutes
31
.
Step 32
Add the cherry tomatoes, cut into wedges, and continue cooking for another 15 minutes
32
. Season with salt.
Step 33
Plate up and serve
33
.
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