Calamari Ripieni con Risotto al Pesto

Name: Calamari Ripieni con Risotto al Pesto (Stuffed Squid with Pesto Risotto)
Cuisine: Italian
Ingredients: 165 g (5½ oz) fresh white bread; 5 tablespoons olive oil; Juice ½ lemon; 1 small garlic clove, very finely chopped; ½ fresh red chilli pepper, chopped, or to taste; 1 small onion, finely chopped; 2 tablespoons olive oil; Juice 2 oranges; Sea salt; 165 g (5½ oz) spinach, cooked, squeezed weight; 1 tablespoon chopped fresh dill; 150 ml (¼ pint) milk; 1 egg; 1 tablespoon freshly grated Parmesan; 20 baby squid, about 500 g (1 lb 4 oz), cleaned weight; 1 tablespoon pine kernels; Rind ½ lemon; 200 g (7 oz) risotto rice (arborio, vialone nano or carnaroli); 200 g (7 oz) risotto rice (arborio, vialone nano or carnaroli); 200 g (7 oz) risotto rice (arborio, vialone nano or carnaroli); 200 g (7 oz) risotto rice (arborio, vialone nano or carnaroli); 2 tablespoons pesto sauce; 750 ml (1¼ pint) chicken stock

Stuffed Squid with Pesto Risotto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

Squid is a classic flavour of the Mediterranean but is available worldwide. For this recipe, use the smaller variety.

You will need to prepare the squid for cooking by detaching the body from the tentacles and pulling out the insides from the body. Peel off the purple skin and the fins and discard. Cut the tentacles from the squids’ heads and squeeze out the beak from the middle.

It is the body that will be used as a container for the stuffing. There are many fillings you ca

Ingredients

Europe
Italy
Main course

Ingredients

Method