Recipe courtesy of Nina Groppo
Print
Baked Stuffed Squid: Calamari Ripieni al Forno
Total:
2 hr 20 min
Prep:
20 min
Cook:
2 hr
Yield:
6 to 12 servings
Level:
Intermediate
Total:
2 hr 20 min
Prep:
20 min
Cook:
2 hr
Yield:
6 to 12 servings
Level:
Intermediate

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
  • One 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.

Cook's Note

This dish can be served as a meal or as an appetizer. The caciocavallo cheese can be found in Italian specialty stores and the sauce can be prepared ahead of time.

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

Pasta Al Forno: Oven Baked Pasta

Recipe courtesy of David Rocco

Stuffed Squid

Recipe courtesy of David Rocco

Patate al Forno: Baked Potatoes

Recipe courtesy of David Rocco

Fried Calamari

Recipe courtesy of Chuck Hughes

Penne al Forno

Recipe courtesy of Nadia G

Pasta Al Forno

Recipe courtesy of Zero Otto Nove

Fried Calamari

Recipe courtesy of David Rocco

Laura's Pasta al Forno with Sugo

Recipe courtesy of Laura Vitale

Fried Calamari

Recipe courtesy of Tessa Kiros

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here