Takumi’s Calamari Ripieni
- Difficulty
- Total time
- 55 min
- Hands-on
- 55 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentfrying pan, pot
Tastespicy, crispy, comforting
Ingredients
- 4 whole calamari
- 100 g panko
- 2 tsp minced garlic
- 2 tsp anchovies
- 1 red pepper
- 2 tbsp olive oil
- 200 g stewed tomatoes (one can)
- 3 tbsp white wine
- 3 tbsp powdered cheese
- 3 tbsp cream
Garnish
- Black olives, to taste
- Italian parsley, to taste
Method
- 1
Clean and dress the calamari, reserving the intestines on the side. Mince the tentacles.
- 2
Heat one tablespoon of the olive oil in a frying pan and add the minced garlic. Slice the red pepper in half, remove the seeds and add it to the pan. Heat until the garlic and pepper are fragrant and then add the minced anchovies and calamari intestines. Drizzle with the white wine and heat until all the alcohol has been cooked off. Remove from the heat and pour the solids into a bowl, reserving the liquid in the pan.
- 3
Make the squid and anchovy cream sauce. Pour the cream into the remaining liquid to deglaze the pan. Season with salt and pepper to taste.
- 4
Add the minced tentacles into the bowl from step 2. Sprinkle in the panko and minced parsley and mix until thoroughly combined. Gently stuff the calamari bodies with the mixture, closing the open end with a toothpick.
- 5
Heat the other tablespoon of olive oil in a frying pan and place the stuffed calamari in it. Cook to a golden brown on both sides and then pour in the stewed tomatoes and black olives. Cover and let simmer on low heat for about 15 minutes.
- 6
Remove from the heat and plate. Drizzle with the cream sauc, garnish with parsley, and you’re done!