Pairs well with Calamari Ripieni all'Amalfitana
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Calamari Ripieni all'Amalfitana
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A flavorful second fish course featuring calamari stuffed with a soft filling, perfect for any occasion.
00:30:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- calamari - 4 pieces (about 150 g each, 4 pieces)
- zucchini - 1 medium (medium size)
- potato - 1 medium (medium size)
- black olives - 40 g (pitted)
- capers - 20 g (salted)
- garlic cloves - 2 cloves (whole)
- white wine - 150 g (dry)
- Parmigiano Reggiano DOP - 30 g (grated)
- lemon zest - 1 lemon zest (from 1 lemon)
- cherry tomatoes - 180 g (fresh)
- parsley - watch the video to see (to taste)
- extra virgin olive oil - watch the video to see (to taste)
- fine salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
Instructions
- Prepare the filling: Grate the zucchini and potato finely. Chop the black olives and capers. Mix these ingredients with grated Parmigiano Reggiano, lemon zest, and season with salt, pepper, and chopped parsley.
- Stuff the calamari: Clean the calamari tubes and stuff them with the prepared filling. Secure the openings with toothpicks if necessary.
- Cook the calamari: Heat extra virgin olive oil in a pan, add garlic cloves and sauté until fragrant. Add the stuffed calamari and sear on all sides.
- Add liquids and simmer: Pour in the white wine and allow it to reduce slightly. Add cherry tomatoes and cook gently until calamari are tender and cooked through.
- Finish and serve: Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve warm.
