Le delizie più buone
...all'Hotel Germania!
Create your own pasta salad by combining the flavors of summer with a touch of the sea.
Roasted bell peppers, fresh tomatoes, and olives pair excellently with sole and mussels in this flavorful Orecchiette salad!
Hello Friends!
Today, we’re ready to prepare a delight that will surely fill you with joy and make your mouth water – stuffed calamari! Whether they’re fried, grilled, cooked in a pan, baked, or prepared with tomatoes and peas, calamari is always a winning choice.
You can find these wonders on the menus of seafood restaurants, from the most popular to the most refined establishments, but they’re also perfect for a homemade seafood dinner.
The recipe for stuffed calamari is a classic of Mediterranean cuisine, and today I present a version that is as simple as it is irresistible.
You’ll only need some bread, Parmesan cheese, anchovies, and parsley to create a soft and flavorful filling that will explode with joy in your taste buds!
The only thing to keep in mind is not to cook them for too long in the pan to preserve their delicate texture.
With these stuffed calamari, you’ll not only delight your palate but also make a great impression on your most discerning guests. Follow our instructions, and you’ll see that you’ll impress everyone with this delicacy.
So, let’s get to work and prepare this exquisite dish for our dear friends!
In autumn, the finest delights arrive.
Squid become more available from autumn onwards.
Usually, they live in deep waters, but when this season arrives, they come closer to the coasts. You can find them around shoals, in seagrass meadows, and near rocky shores, in just a few meters of water.
It’s as if they’re ready to be caught and enjoyed just as the leaves begin to turn golden!
For your beautiful stay in Jesolo (Venice), book an apartment or a room at the Germania Suite Hotel!
Website: www.hotelgermania.net
Phone: +39 0421 381223
Email: info@hotelgermania.net
The ingredients
FOR THE FILLING…
- Bread crumbs 100 g
- Anchovies in oil 6
- Egg 1
- Grated Parmigiano Reggiano DOP 30 g
- White wine 40 g
- Garlic clove 1
- Parsley 5 g
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
Let's go cook!
And now, let’s get ready to become masters in preparing stuffed calamari!
It’s quite easy, just requires a bit of patience: follow these steps confidently, and you’ll see that the result will be spectacular.
Cleaning the Squid: Let’s start by cleaning our appetizing squid. Rinse them under running water and gently separate the head from the body, keeping it aside. Remove the transparent internal cartilage and rinse the squid pouch thoroughly, discarding the innards with your fingers.
Outer Skin: Gently score the outer end with a knife and peel away the outer skin. Now, take the previously separated head and, with a cut just below the eyes, free the tentacles. Open them outward and remove the beak. Finally, finely chop the tentacles with a sharp knife.
Prepping the Ingredients: Set the squid aside for the moment and prepare the other ingredients. Remove the crust from the bread and cut the crumb into cubes.
Also, finely chop the previously washed parsley, which will be used in two stages.
The Perfect Filling: Heat oil in a pan and add a garlic clove and anchovy fillets, letting them gently dissolve. Then add the chopped tentacles and sauté for 2-3 minutes.
Remove the garlic and add the bread crumbs. Deglaze with white wine and press the bread cubes to absorb the flavor. Once the liquid is absorbed, transfer the mixture to a bowl and let it cool. Add the grated Parmesan, chopped parsley, lightly beaten egg, salt, and pepper.
Use your hands to mix everything thoroughly, then transfer the mixture to a piping bag with a tip of about 1 cm thickness.
Stuffing the Squid: Take the reserved squid and fill them with the mixture, leaving about 2 cm of free space from the edge.
Fold the edges and close the opening with a toothpick.
Final Cooking: In a pan, heat a drizzle of oil and a garlic clove, then place the stuffed squid and quickly cook them to seal.
Deglaze with white wine and, once the alcohol evaporates, add a pinch of salt and cover with a lid.
Let them cook over medium heat for 5-6 minutes, depending on the size of the squid. Finally, turn off the heat and add the chopped parsley.
Here are your stuffed calamari, ready to be enjoyed like true culinary experts!
Now that you’re ready to delight your guests with this delicacy, enjoy your meal and toast to your culinary skills, perhaps with a delightful Ribolla Gialla or a delicious Prosecco.
Buon appetito! 😊👌
