Squid is stuffed with parmesan, breadcrumbs, pine nuts and more, and then finished off in an anchovy and tomato sauce. Great served with a crisp green salad on the side.
Author:Victoria Haneveer
Prep Time:25 mins
Cook Time:45 mins
Total Time:1 hour 10 mins
Yield:21x
Category:Seafood
Cuisine:Italian
Ingredients
Scale
2 cleaned big squid tubes
Salt and black pepper, as needed
For the Filling
1 minced garlic clove
1 tablespoon pine nuts
1 tablespoon olive oil
2 finely chopped squid tentacles
2 oz (60g) fresh breadcrumbs
1 oz (30g) grated parmesan
1 beaten egg
1 tablespoon chopped fresh parsley
For the Sauce:
1 finely chopped garlic clove
3 anchovy filets in oil
14 oz (400g) polpa di pomodoro (tomato pulp or passata)
4 tablespoons olive oil
2 stuffed squid tubes
1 tablespoon fresh oregano leaves and some sprigs to garnish, if liked
Instructions
For the filling, heat the oil in a skillet and fry the tentacles for a minute.
Drain and put in a bowl with breadcrumbs, garlic, parmesan, pine nuts, egg and parsley,
Add salt and black pepper and toss to combine.
Divide the stuffing mixture between the squid tubes, leaving some room at the top, and secure with a cocktail stick.
For the sauce, heat the oil in a skillet, add the stuffed squid and cook gently for 12 minutes.
Stir in the garlic and anchovies, and cook more, stirring until the anchovies have nearly dissolved into the oil.
Add the tomatoes, oregano, salt and pepper, and stir to combine.
Cook uncovered for 20 minutes or until the squid is tender.
Cut the squid tubes to 1/2 inch (1 cm) thick pieces to serve.
Spread a spoonful of sauce on a plate then arrange cut squid pieces on top and garnish with oregano sprigs if liked.