Totano Ripieno

Name: Totano Ripieno (Stuffed Totano Squid)
Cuisine: Italian
Ingredients: Breadcrumbs from 2 bread rolls; a little milk; 1 garlic clove, very finely chopped; 25 g (¾ oz) pine nuts; 1 tbsp finely chopped flat-leaf parsley; 2 eggs; Salt and pepper; Salt and pepper; 2 large totano squid, weighing about 500 g (1 lb) in total; Breadcrumbs from 2 bread rolls; 25 g (¾ oz) butter

Stuffed Totano Squid

Preparation info

Serves
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

The long body of the totano makes it ideal for stuffing. It is cut into slices and served cold. Ordinary squid will do, just cut them in half.

Ingredients

2 large totano squid, weighing about 500 g (1 lb) in total
25 g

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Prepare the squid (see Calamaro) and cut off the tentacles. Chop the tentacles and fry them in the butter for 6-8 minutes, then set aside.

Soak the breadcrumbs in a little milk to cover, then squeeze out the excess liquid. Mix with the garlic, pine nuts, parsley and salt and pepper to taste. Bind with the eggs and stir in the cooked tentacles. Stu