Vegetable Dishes: Stuffed Calamari on a Bed of Vegetables

Stuffed Calamari on a Bed of Vegetables

Ingredients

  • a little pepper
  • 0.5 tsp. salt
  • 2 clove of garlic, pressed
  • 1 egg yolk
  • 0.5 tbsp. olive oil
  • 50 g grated Parmesan
  • 0.5 onion, coarsely chopped
  • 0.5 dl white wine
  • 1 organic lemon, use grated zest only
  • 150 g ricotta cheese
  • 400 g calamari (ready to use) (Arbi Calamari Pulliti)
  • 3 anchovy fillets, rinsed with cold water, drained, finely chopped
  • 1.5 tbsp. oregano, finely chopped
  • 1.5 tbsp. basil, finely chopped
  • 1 disposable piping bag
  • toothpicks to close
  • 300 g celery, cut diagonally into 4-cm-wide pieces
  • 600 g horn pepper (ProSpecieRara), cut in half lengthways and then diagonally into 4-cm-wide pieces
  • 0.5 tbsp. oregano leaves
Order the ingredients from COOP@home

Instructions

Rinse the squid inside and out in cold water, remove the tentacles, pat both parts dry and set aside the tentacles.

Heat up the oil in a non-stick frying pan. Sauté the onions and garlic and allow to cool completely in a bowl. Stir in the Ricotta and remaining ingredients including basil, season. Stuff and seal the squid.

Heat the oil in the same pan. Fry the squid all over for approx. 3 mins. over a medium heat, remove. Fry the reserved tentacles for approx. 2 mins., then remove from the pan. Add a little oil if needed, sauté the onions, peppers and celery for approx. 5 mins. Pour in the wine, bring to the boil, reduce the heat, stir in the oregano, season. Place the squid on the vegetables, cover, and simmer gently for approx. 40 mins.

Details

  • Vegetable Dishes
  • 1h Preparation/cooking time: ca. 60m
  • Servings For 4 people
  • Nutrition 307 Kcal
Search