Italian Fish Recipes - Stuffed Squid (Calamari Ripieni) Recipe

• 6 squid, cleaned thoroughly and skinned

• 45 ml/3 tbsp breadcrumbs

• 15 ml/1 tbsp grated lime rind

• 30 ml/2 tbsp chopped fresh parsley

• 90 ml/6 tbsp grated Parmesan cheese

• 1 garlic clove, crushed

• 1 egg, lightly beaten

• 15 ml/1 tbsp olive oil

• Salt and freshly ground black pepper

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp white wine

• 4 tomatoes, chopped

Method:

1. Chop the tentacles off the squid. Place in a large bowl with the breadcrumbs, lime rind, parsley, cheese, garlic, egg, olive oil and seasoning and mix well.

2. Divide the mixture between the squid and fill the body sacs. Sew up the opening of each squid.

3. Heat the butter in a frying pan (skillet) and cook the squid for 5 minutes until browned on all sides.

4. Pour in the wine and add the chopped tomatoes. Season and simmer very gently for 25 minutes. Lift out the squid and discard the sewing thread.

5. Slice the squid thickly on the serving plate and spoon the sauce around.