Name: Totani ripieni alla genovese (Stuffed Squid from Genoa)
Yield: Serves 4
Cuisine: Italy
Ingredients: ⅔ cup Grated Parmesan cheese; ¼ cup extra virgin olive oil, plus more for serving; 1 yellow onion, chopped; 1 celery stalk, chopped; Salt and freshly ground black pepper; 1 thick slice coarse country bread, crusts removed, soaked in milk, and squeezed almost dry; 1 egg; ¾ cup dry white wine, or as needed; 2 ounces mortadella, chopped; 3 tablespoons chopped fresh flat-leaf parsley, or half each parsley and marjoram; 12 medium-sized squid, about 1 pound total weight, cleaned with bodies left whole and tentacles reserved (about ½ pound after cleaning); ½ ounce dried porcini mushrooms; 1 clove garlic, minced; Lemon wedges for serving

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Totano is a species of so-called flying squid found in the waters off Liguria and Tuscany. Squid are a natural vehicle for stuffing, so many regional recipes call for preparing them that way. Sicilian fillings typically include bread crumbs, raisins, pine nuts, and anchovies. In Venice, at the Osteria Vivaldi, the chef cooks radicchio with a bit of balsamic vinegar, stuffs it into squid, drizzles them with olive oil, and then bakes them until tender