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Baked Stuffed Squid: Calamari Ripieni al Forno
Recipe courtesy Nina Groppo
- Total Time:
- 2 hr 20 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 2 hr
- Level:
- Intermediate
- Yield:
- 6 to 12 servings
Ingredients
- SAUCE:
- 1/4 cup olive oil
- 1 large onion, sliced thinly (preferably sweet white Vidalia onion)
- Salt and freshly ground black pepper
- 1/4 cup pine nuts
- 1/4 cup raisins
- 1/4 cup Italian or kalamata olives (preferably pitted)
- 1 teaspoon capers, optional
- 1 (24-ounce) can peeled crushed/ground tomatoes (recommended: Kitchen Ready)
- 5 or 6 basil leaves, torn
- STUFFING:
- 3 eggs
- 3/4 cup seasoned bread crumbs, plus extra for sprinkling
- 1 tablespoon raisins, coarsely chopped
- 1 tablespoon pine nuts, coarsely chopped
- 1/4 cup chopped squid tentacles
- 1 tablespoon caciocavallo cheese or Pecorino Romano, chopped into small cubes
- 12 cleaned fresh or frozen medium squid
- TO ASSEMBLE:
- Grated Romano
- Dry seasoned bread crumbs
- Salt and freshly ground black pepper
- Extra-virgin olive oil
Directions
To make the sauce: Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor.
Preheat the oven to 400 degrees F.
To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese. Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick. Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.