Squid Filled with Fregola, Olives and Pine Nuts

Calamari Ripieni di Fregola, Olive e Pinoli

Preparation info
  • Serves


    as a first course
    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

Calamari, Italian for squid, is derived from calamo, the word for quill – a reference to the thin transparent cartilage found inside the squid’s body that resembles the feather quills once used for writing. In the restaurant we use fennel fronds in the stuffing instead of dill, because we generally have them on hand, so feel free to use them instead if you prefer.