Stuffed calamari (calamari ripieni)

This recipe for stuffed calamari from the Cerrone family calls for traditional Italian ingredients such as roma tomatoes, pine nuts, breadcrumbs and Parmigiano-Reggiano.

• serves

  6

• prep

  20 minutes

• cook

  50 minutes

• difficulty

  Mid

Ingredients

• 95 g (1⅓ cups) fresh breadcrumbs
• 2 eggs, lightly beaten
• 80 g (½ cup) pine nuts, toasted
• 25 g (⅓ cup) grated Parmigiano-Reggiano (see Note)
• 6 small garlic cloves, roughly chopped
• 12 baby calamari, cleaned (see Note)
• 60 ml (¼ cup) olive oil
• 1 leek, white part only, finely chopped
• 1 kg (about 16) roma tomatoes, chopped

Drink match 2009 Boireann 'La Cima' Barbera ($28).

Instructions

Combine breadcrumbs, eggs, pine nuts, Parmigiano-Reggiano and garlic in a bowl and season with salt and pepper. Fill squid hoods with the breadcrumb mixture and seal both ends with toothpicks.

Heat oil in a saucepan over medium heat. Cook leek for 4 minutes or until softened. Stir in tomatoes and cook for 20 minutes or until softened. Add stuffed calamari and 250 ml (1 cup) water, cover and cook, stirring occasionally, for 30 minutes or until calamari is tender. Season and serve.

Notes
• Parmigiano-Reggiano, available from delis and selected supermarkets, is the finest Italian parmesan. Substitute regular parmesan.

• Baby calamari is also known as baby squid. Ask your fishmonger to clean them for you, removing the skin and tentacles.

Photography by Alan Benson.

As seen in Feast magazine, December 2011, Issue 4.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.