Calamaretti in Umido

Name: Calamaretti in Umido (Small Braised Squid)
Yield: For 4
Cuisine: Italian
Ingredients: 3 tbsp very finely chopped flat-leaf parsley; 1 garlic clove, very finely chopped; 600 g (1¼ lb) small squid, cleaned (see calamaro); a little milk; Salt and pepper; Salt and pepper; 2 large ripe tomatoes, peeled, deseeded and chopped; 4 tbsp extra-virgin olive oil; breadcrumbs from 1 fresh bread roll; breadcrumbs from 1 fresh bread roll

Small Braised Squid

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

When I bought the fish for this recipe in Pozzuoli, I was given a handful of seaweed, which I dipped in an extremely light batter and then fried very briefly to serve with the squid.

Ingredients

breadcrumbs from 1 fresh bread roll
a little milk
600

Europe
Italy
Pozzuoli
Fish course
Pescatarian
Mediterranean

Method

Soak the breadcrumbs in a little milk to cover, then squeeze out the excess liquid. Cut off the tentacles from the squid. Chop the tentacles and mix them with the breadcrumbs, garlic, parsley and some salt and pepper. Stuff this mixture into the cavities of the squid, filling them about three-quarters full.

Heat the oil in a large pan and briefly fry the squid until they become slightly