Calamari Ripieni di Peperoni Rossi

Name: Calamari Ripieni di Peperoni Rossi (Squid Stuffed with Red Peppers)
Cuisine: Italy
Ingredients: ½ cup dry white wine; 3 tablespoons fine, dry, unflavored bread crumbs, pan-toasted as described; 3 tablespoons fine, dry, unflavored bread crumbs, pan-toasted as described; Salt; Black pepper in a grinder; 2½ pounds fresh or thawed frozen large squid, preferably with sacs at least 8 inches long, cleaned as directed; 2 teaspoons garlic chopped very fine; 4 tablespoons chopped parsley; 6 tablespoons extra virgin olive oil; 3 or 4 sweet red bell peppers; 2½ pounds fresh or thawed frozen large squid, preferably with sacs at least 8 inches long, cleaned as directed

Squid Stuffed with Red Peppers

Preparation info

For
4 to 6
Persons

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

3 or 4 sweet red bell peppers
2½ pounds fresh or thawed frozen large squid, preferably with sacs at least

Europe
Italy
Dinner
Fish course
Pescatarian
Mediterranean

Method

Remove the raw peppers’ skin with a peeler, cut them in half lengthwise to remove the seeds and whitish core, then cut the halves into lengthwise strips about 1 inch wide. Divide the total number of strips into as many parts as you have squid to stuff and set aside.
Chop the tentacles from the cleaned squid very fine. It can be done in a food processor.