Recipe courtesy of David Rocco
Print
Stuffed Squid
Total:
47 min
Prep:
30 min
Cook:
17 min
Yield:
6 servings
Level:
Intermediate
Total:
47 min
Prep:
30 min
Cook:
17 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1 cup/250 ml bread crumbs
  • 2 ounces/75 g spicy salami, cubed
  • 2 ounces/75 g smoky scamorza cheese, cubed
  • 1 cup/250 ml freshly grated Parmigiano cheese
  • 1 whole egg
  • Large bunch fresh flat-leaf parsley, leaves picked and chopped
  • Salt and freshly ground black pepper
  • 1/4 cup/50 ml extra-virgin olive oil
  • 3 cups/750 ml white wine
  • 6 medium squid, cleaned
  • 2 cloves garlic
  • 1 chile pepper, thinly sliced
  • 1 pound/500 g cooked linguine, optional

Directions

Special equipment: toothpicks

For the stuffing: Add the bread crumbs, salami, scamorza cheese, Parmigiano cheese, an egg, 1/2 the parsley, salt, and black pepper to a bowl. Add 1 tablespoon extra-virgin olive oil and 1/2 cup white wine. With your hands, thoroughly mix all the ingredients. 

Gently stuff each squid with the mixture. Seal the opening with a toothpick. Continue until all the mixture is consumed. 

In a large frying pan, heat the extra-virgin olive oil and add the garlic and the remaining parsley. Cook for about 1 minute on medium-high heat. Add the stuffed squid and cook until the meat starts changing color and becomes slightly golden. Add the wine, salt, and chile pepper. Lower the heat, cover the pan and allow the wine to reduce and thicken up. Allow to cook for 10 minutes. 

Serve the squid with the sauce over a bed of linguine, if desired.

More from:

Christmas Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fried Calamari

Recipe courtesy of David Rocco

Stuffed French Toast with Fresh Strawberry Jam and Blueberries

Recipe courtesy of Kelsey Nixon

Calamari Stew with Garlic Toast

Recipe courtesy of Giada De Laurentiis

Grilled Calamari on a Bed of Shaved Fennel

Recipe courtesy of Roberta Dowling

Stuffed Cabbage

Recipe courtesy of Laura Calder

Stuffed Lobster

Recipe courtesy of Alton Brown

Stuffed Guinea Hen

Recipe courtesy of Laura Calder

Stuffed Potato Skin Skillet Hash with Fried Eggs

Recipe courtesy of Kelsey Nixon

Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

Recipe courtesy of Bobby Flay

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here