Directly from my grandma’s memories, one of the most delicious Italian dish!
30 minutes preparation time
40 minutes cooking time
- 4 calamari
- 2-3 tomatoes
- 3 onions
- 3 tbsp Parsley
- 1 tbsp Garlic
- 2 slices of bread (possibly from the day before)
- 2-3 eggs
- 4 tbsp Olive oil
Clean the calamari, remove the tentacles and set aside.
Blanch the tomatoes, remove their skins, seeds and chop them.
Chop the onion and tentacles and mix with the chopped tomatoes.
Sauté the mixture in olive oil and set aside.
Crumble the soft part of the bread into a large mixing bowl and soak in water or milk.
Add it to the mixture of onion, tentacles, and tomatoes together with 4 tbsp olive oil, 3 tbsp chopped parsley, and 1 tbsp finely chopped garlic.
Stir the mixture and add also beaten eggs, just to keep the filling moist, salt and pepper.
Stuff the calamari, close using a toothpick and place in a tray with a splash of good white wine.
Then place in a preheated oven at 356 F for 30 minutes.
Cover the tray with a lid for the first 15 minutes, then remove for the remaining cooking time.
Extra tips: If you have any mixture for the filling left over, smear it onto the stuffed calamari after you remove the lid on the tray.
I like to add also a tbsp chopped capers and chilly pepper to the mixture and, usually, sprinkle the calamari with toasted breadcrumbs just before serving them.