Stuffed Squid Braised In White Wine; Calamari Ripie

Name: Stuffed Squid Braised In White Wine; Calamari Ripieni Stufati Al Vino Bianco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The stuffing; 1 -2 tablespoons xv olive oil; 2 tablespoons chopped fresh parsely; 2-3 tablespoons chopped fresh basil; 1/2-1 tablespoons chopped fresh garlic; 1 whole egg beaten; 2-3 tablespoons freshly grated Parmesan Cheese; 1/4 cup fine unflavored bread crumbs; 1/2 teaspoon salt; 5-6 twists fresh ground pepper; 3-4 squid tentacles; 6 large squid sac 5 inches long; Braising Liquid; 1/4 inch of olive oil in large skillet; 4 whole cloves of garlic; 1 can Italian tomatoes coarsely chopped. I will only use San Marzzano DOP (this makes the dish); 1/4 cup dry white wine; 1/4 cup fresh chopped basil and parsley; 1/2 teaspoon crushed garlic

Servings: persons

The stuffing
1 -2 tablespoons xv olive oil
2 tablespoons chopped fresh parsely
2-3 tablespoons chopped fresh basil
1/2-1 tablespoons chopped fresh garlic
1 whole egg beaten
2-3 tablespoons freshly grated Parmesan Cheese
1/4 cup fine unflavored bread crumbs
1/2 teaspoon salt
5-6 twists fresh ground pepper
3-4 squid tentacles
6 large squid sac 5 inches long
Braising Liquid
1/4 inch of olive oil in large skillet
4 whole cloves of garlic
1 can Italian tomatoes coarsely chopped. I will only use San Marzzano DOP (this makes the dish)
1/4 cup dry white wine
1/4 cup fresh chopped basil and parsley
1/2 teaspoon crushed garlic

1
["mix all stuffing ingredients in a small bowl. Add finely chopped squid tentacles. Make sure enough olive oil to be moiste but not soggy. Wash and thoroughly dry squid sacs. Divide stuffing into 6 equal parts and stuff into each squid sac being careful not to over stuff. Using a darning needle and cooking string carefully close the open ends of the squid sac.", "Heat oil in large skilled and saute the garlic cloves until golden brown. Discard the garlic and add the squid browning nicely on all sides.Add chopped tomatoes with juice. Add garlic, wine, basil and parsely. Salt and pepper to taste. Cover skillet and simmer on low for 30 -40 minutes", "Remove squid to cutting board and let set for a few minutes. Remove string and cut squid into 1/2 to 1 inch slices. Reduce the sauce a little and pour over the squid to serve. Use lots of crusty bread to sop up the sauce.
2
This can be done to this point and reheated in a 300 * oven for a few minutes."]

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: The stuffing, 1 -2 tablespoons xv olive oil, 2 tablespoons chopped fresh parsely, 2-3 tablespoons chopped fresh basil, and more.

Yes, Stuffed Squid Braised In White Wine; Calamari Ripieni Stufati Al Vino Bianco falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Squid Braised In White Wine; Calamari Ripieni Stufati Al Vino Bianco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions