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Stuffed Squid Recipe

Stuffed Squid Recipe

Stuffed Squid Recipe

(calamari farciti)

Preparation time : 30 minutes + 15 minutes cooking time

Ingredients for 4 servings

  • medium squid 4
  • shrimp, peeled and deveined 4
  • bread crumbs 1/3 cup (40 g)
  • lemon (zest and juice) 1
  • egg white 1
  • garlic clove half
  • minced parsley 1 tbsp (0.5 g)
  • mixed greens 31/2 oz (100 g)
  • extra-virgin olive oil 3 tbsp (40 ml)
  • salt and pepper to taste

Method :

  1. Clean and rinse the squid and shrimp. Cut the tentacles off the squid and boil them in water with the lemon juice. Roughly chop the tentacles and finely chop the shrimp.
  2. Mince the garlic and parsley and combine them with the bread crumbs. Mix in the egg white, tentacles, shrimp, a pinch of lemon zest and salt and pepper to taste. Stuff the squid bodies with this filling, using toothpicks to hold them closed.
  3. Lightly grease a pan with olive oil and arrange the squid inside. Bake them in a 350° F (170-180° C) oven until cooked through, about 15 minutes. Slice the squid and garnish each serving with mixed greens. Top it off with a drizzle of the olive oil.

Salad greens

Unlike other European culinary traditions, Italian cuisine is largely characterized by the use of vegetables, root vegetables, herbs (wild and cultivated) and agricultural products in general. This Italian custom has its roots in specific social, economic and climactic conditions, but it quickly became a genuine preference. There is a “salad law” that should be followed when dressing salads, in order to fully honor the palate. First, the greens must be carefully washed and dried, then arranged on a plate that has already been sprinkled with a bit of salt. Then salt should be sprinkled over the greens and a good amount of olive oil should be drizzled on top. It needs to be carefully tossed so that each leaf “gets some oil” and finished with a generous dash of vinegar. If you don’t follow this procedure, the delicious salad greens remain only “good for duck food.”