Yields6 Servings
 6 large calamari, cleaned, tentacles chopped and reserved
 10 olives chopped
 2 tbsp capers chopped
 4 anchovy fillets chopped
 50 g pecorino cheese, grated
 Grated zest of 1 lemon
 25 g parsley finely chopped
 2 sprigs rosemary finely chopped
 3 garlic cloves finely chopped
 1 egg
 5 tablespoons breadcrumbs
 Salt and freshly ground black pepper
 2 tbsp olive oil
 200 ml white wine
 200 g tomato passata or polpa

Whisk the egg in a large bowl and stir in the tentacles, olives, capers, anchovy fillets, pecorino cheese, lemon zest, herbs, garlic and breadcrumbs and mix well; season to taste with salt and pepper; fill the calamari loosely with the mixture and close by threading the top with a toothpick


Heat the olive oil in a large pan and brown the squid on all sides over high heat; sprinkle a few extra drops of oil and pour in the wine; cover and braise over low heat for about 25 minutes until tender; add the tomato passata or polpa and cook for another 5 minutes; serve piping hot

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