Stuffed squid (calamari ripieni)

Thursday, February 11, 2010

Serves 4.
6 squid, dried bread crumbs, 1 clove of garlic, parsley, 100 g / 4 oz sicilian toma cheese (or any semi-fat cow's cheese), oregano, olive oil.
Clean the squid. Chop up the heads and tentacles, discarding the eyes, and sautè in a frying pan where you have cooked 2 good handfuls of dried bread crumbs in a trickle of olive oil.
Draw off the heat. Add the garlic and parsley, chopped up together, and stir. Season with salt and pepper.
Add pieces of the cheese. Stuff the squid with the well-mixed filling and secure with a wooden toothpick. Arrange the pieces in a greased oven dish and bake in the oven at 180°C / 350° F / Gas Mark 4 for a half-hour, brushing them with a twig of oregano dipped in oil which has been seasonet with salt and papper.
Preparation time: 25'
Cooking time: 45'
Kcal (per serving): 382
Proteins (per serving): 33
Fats (per serving): 21


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