STUFFED CALAMARI
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
1
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
2
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
