A stuffed calamari recipe prepared by Chef Luigi Diotaiuti of Al Tiramisu restaurant in Washington D.C.
"Don’t mistake this beautiful second course for a simple, home style one. While most of the calamari dishes served in the US consist of battered and fried rings that can conceal second rate quality, this dish requires top notch ingredients. The quality of cheese, bread, and calamari itself all play a role in elevating this plate to new heights. Serve with polenta or mashed potatoes." — Chef Luigi Diotaiuti
- 18 medium calamari tubes (6-inches) cleaned, with tentacles reserved for the filling
- 1 1/2 Cup fresh bread crumbs
- 6 anchovy fillets, finely chopped
- 2/3 Cups freshly grated parmigiano-reggiano or pecorino romano
- 1/3 Cup finely chopped fresh Italian parsley
- 6 garlic cloves, finely chopped, and divided
- 3 eggs
- 1/4 Cup extra virgin olive oil
- 2 Cups flour, for dredging
- 2 Tablespoons tomato sauce
- 1 Cup white wine
- 1 Cup fish stock
Finely chop the calamari tentacles and place them in a large bowl with the bread crumbs, anchovies, cheese, one-third of the garlic, parsley, and eggs.
Mix well to combine and spoon the filling into a pastry bag (If you do not have a pastry bag, you can make one by placing the filling in a sandwich bag and snipping off one of the bottom sides to push the filling through).
Fill the calamari tubes half way with the filling and close each with a toothpick about three-fourths of the way up (leaving a space between the filling and the toothpick is important because the filling will swell up as it cooks).
Place flour on a large plate and dredge the calamari in it to coat.
In a large saucepan, heat the olive oil over medium heat.
Add the remaining two-thirds of the garlic and sauté until the garlic begins to release its aroma.
Place the calamari in the pan and in less than a minute, turn to brown.
Add the white wine, the broth, and the parsley.
Allow to cook, covered, over medium heat for 8 to 10 minutes.
Italian Cooking Primer:
Clean calamari by holding the body tightly, pull gently on the head as you twist it to separate it from the body, being careful not to break the ink sac. The internal body and tentacles will come with it. Cut the tentacles from the head just below the eyes. At the center of the tentacles is a small beak, which can be squeezed to remove. Set aside the tentacles to use in filling and reserve ink for making risotto or pasta. At the top of the body, there is a clear piece of cartilage. Pull it out and discard. Under cold running water, wash the tube carefully, inside and out, to get rid of any sand or other remaining tissues, and wash the tentacles carefully as well.