The Stuffed Squid (Calamari Ripieni) recipe is a classic of the Mediterranean cuisine and here we propose a version as simple as it is appetizing: you will only need some bread, Parmigiano Reggiano and Pecorino, anchovies and parsley to make a soft and full-bodied filling, which will reveal a great taste!
There are many different versions: just change an aroma and you will have a dish that is always new and always delicious!
To prepare the stuffed squid, first take care of cleaning the squid: rinse the squid under running water, then gently remove the head from the body with your hands and hold it aside. Remove the transparent cartilage pen which is located inside, then rinse the squid pocket under running water and remove the entrails with your fingers.
Remove the outer skin by cutting one end with a small knife and gently pulling. Now take your head back and separate it from the tentacles by carving just below the eyes, then open the tentacles towards the outside and push up the central part to eliminate the rostrum. Finally, finely chop the tentacles with a knife.
Put the squid aside for a while and prepare the other ingredients, then remove the bread crust and cut the bread into cubes, then finely chop the previously washed parsley, which you will use at two different times. Heat the oil in a frying pan, add the clove of garlic and the anchovy fillets and let them melt over low heat, then add the minced tentacles and sauté for 2-3 minutes. At this point remove the garlic from the pan and add the soft part of the bread. After a couple of minutes, add the white wine and mash the bread cubes with a spatula or a spoon so that they absorb the seasoning well. When the liquid has been absorbed, transfer the mixture into a bowl and let it cool, then add the grated Parmigiano, the chopped parsley, the lightly beaten egg, salt and pepper. Knead with your hands to compact all the ingredients well.
Take back the squid that you had kept aside and fill it with the mixture, taking care to leave a couple of centimeters free from the edge. When all the squid are stuffed, fold the edges and close the opening with a toothpick.
Once the squid are closed with toothpicks, sprinkle with breadcrumbs and transfer them to an oiled baking dish.
Add a little more oil to the surface and cook at 180 ° C for about 20 minutes.
Your baked stuffed squid are ready to be served.
It is advisable to consume the stuffed squid immediately or to keep it in the fridge for a day at the most, in an airtight container. If you wish, you can prepare the filling mixture in advance and store it in the fridge covered with plastic wrap. Stuffed squid can be frozen already cooked.
If you prefer not to use the egg, you can replace it with 1-2 tablespoons of milk: the important thing is to obtain a compact and slightly soft dough.
You can use cuttlefishes instead of squids if you like.