Name: Calamari ripieni alla romana (Stuffed squid)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1 large white onion; salt; 3½ ounces (100 g) crustless bread; scant ½ cup (100 ml) fish or vegetable broth; freshly ground pepper; leaves from 1 small bunch flat-leaf parsley; 3 garlic cloves; 1¾ pounds (800 g) medium-size squid; 6 tablespoons (90 ml) medium-fruity extra-virgin olive oil; 9 ounces (250 g) tomato purée

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1¾ pounds (800 g) medium-size squid
3 garlic cloves

Method

Clean the squid. Detach the heads from the body tubes. Discard the cartilaginous bone and guts in the tubes. Rinse the tubes and set aside. Discard the beak. Rinse the tentacles and chop very finely.

Chop 2 of the garlic cloves and the parsley leaves and put in a bowl. Crumble the bread finely into the bowl and add the chopped tentacles. Mix well, add 4