Baked Stuffed Squid - Calamari Ripieni Al Forno |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A brilliant alternative to crumbed or battered calamari rings ... eat the whole thing! Ingredients:
750g/1-3/4 lb whole squid |
stuffing |
4 canned anchovies, mashed |
1 garlic clove, peeled and crushed |
1 tablespoon dried breadcrumbs (can use gluten free here to make the whole thing gluten free) |
1 tablespoon chopped parsley |
1 egg, beaten |
salt and freshly ground black pepper |
to bake |
3 tablespoons olive oil |
to garnish |
fresh fennel leaves, chopped |
Directions:
1. Clean the squid, discarding the heads, ink sacs and backbone.
2. Cut off the tentacles and set aside the squid tubes.
3. Cook the tentacles in boiling water for 10 minutes.
4. Drain, chop and place in a bowl.
5. Add the remaining ingredients (except the oil) seasoning with salt and pepper to taste.
6. Mix well to form the stuffing.
7. Stuff the squid with this mixture, allowing for it to expand to double its size, and sew up the opening with thread.
8. Place the stuffed squid in an ovenproof dish and drizzle with the oil.
9. Bake in a preheated moderate oven (180°C, 350°F, Gas Mark 4) for 1 hour or until tender.
10. Serve immediately, garnished with the chopped fresh fennel leaves.
11. Serve one pocket per person as an entree or two for a main course.
12. As a main, you could add some baked fennel and baked potatoes.
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