Name: Stuffed Baby Squid Lungiana Style
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 tablespoons coarsely chopped fresh flat-leaf parsley; 2 garlic cloves, chopped; 2½ teaspoons coarsely chopped fresh marjoram; ¼ cup milk; 1 cup diced fresh bread; 12 baby calamari, cleaned, pouches and tentacles separated; ½ teaspoon freshly grated nutmeg; Salt and freshly ground black pepper; 3 ounces mortadella; 1 small onion, coarsely chopped; 1 egg; 3 ounces freshly grated Parmigiano-Reggiano cheese; 1 medium onion, chopped; Torn leaves of fresh flat-leaf parsley and marjoram for garnish; 4 tomatoes (about 1 pound), halved, seeded, and grated; 2 to 3 tablespoons all-purpose flour; ¼ cup plus 3 tablespoons extra virgin olive oil; ½ cup dry white wine at room temperature; 3 ounces pancetta, thinly sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This is one of my favorite ways to prepare small squid. The method occurred to me while I was reading a book on the cooking of Lungiana, an area near the seacoast of northern Tuscany. Here small flying squid called totani are stuffed with their chopped tentacles mixed with soaked bread crumbs, chopped mortadella, slivered pancetta, and some powerful fresh Mediterranean marjoram and then simmered in a deep flavorful tomato sauce.

I use small calamari from Monterey, California,