Baked Stuffed Squid (Calamari Ripieni Al Forno)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900g/1 kg small squid, cleaned 125 ml/4 fl oz olive oil 2 cloves garlic, chopped
2 tablespoons chopped parsley 4 canned anchovy fillets, drained and chopped 4 tablespoons soft breadcrumbs
salt and freshly ground black pepper 225 ml/8 fl oz dry white wine



1 Simmer the squid tentacles in salted water for 10 minutes. Drain, chop and place in a bowl. Heat 2 tablespoons of oil in a frying pan, add the garlic and cook gently for several seconds. Stir in the squid tentacles, parsley, anchovies and breadcrumbs and cook for 5 minutes, stirring. Add salt and pepper to taste, remove from the heat and leave the stuffing mixture to cool.
2 Preheat the oven to 180 C/350 F/gas mark 3.
3 Fill the squid bodies with the stuffing, packing it loosely to allow for expansion during cooking. Close the top with wooden cocktail sticks or sew up with strong thread. Place in a single layer in a shallow casserole. Season lightly with salt and pepper and drizzle with the remaining oil. Pour in the wine and bake, uncovered, for about 1 hour or until the squid are tender, turning occasionally to brown evenly. If necessary, add a little water to the dish during cooking. Remove the cocktail sticks or thread and serve hot.

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