Stuffed squid Ligurian style - Calamaro ripieno alla ligure



This is a typical dish from italian region Liguria and one of my favorites.
I got this recipes from one of the top ten retaurants of Italy.
I hope you will like it.

Serves/Yields: 4
Prep. Time: 15 min
Cook Time: 30 min
Category: Fish & Seafood
Difficulty: Easy

Ingredients
8 medium squid
7oz boiled spinach
3 eggs
Handful bread crumb
Handful grated Parmesan
1 tbsp extra virgin olive oil
Unrefined sea salt
Freshly ground white pepper
2 shallots
1 glass (4 ozs)Vermentino (best) or other dry white wine
Pulp of 4 ripe tomatoes
Leaves of 2 sprigs of parsley
unrefined sea salt
freshly ground white pepper
Optional milk For the filling



Directions

Clean the squid removing the transparent center bone, the intestines,the
head and eyes. Cut the sack from the tentacles, and the wings from the sack.
Wash them carefully. Boil the tentacles and wings briefly in boiling water.
Place the boiled spinach in a bowl, mince, and add the grated bread crumb,
eggs, the minced tentacles, Parmesan, salt and pepper and some extra virgin
olive oil. If it is too dry add a little milk to soften it. Stuff the squid
sacks with this filling and close them with toothpicks. In a thick bottomed
pan, brown the sliced shallots and then brown the squid. Wet with white
wine, evaporate, add the tomato pulp and parsley and cook for 30 minutes
adding some hot water or vegetable stock if neccessary. Season with salt
and pepper. Cool to room temperature and serve sliced in their juice in
individual plates.

Source: Restaurant La Via Romana - Bordighera - Italy
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