serves
6
prep
20 minutes
cook
50 minutes
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
50
minutes
difficulty
Mid
level
Ingredients
- 95 g (1⅓ cups) fresh breadcrumbs
- 2 eggs, lightly beaten
- 80 g (½ cup) pine nuts, toasted
- 25 g (⅓ cup) grated Parmigiano-Reggiano (see Note)
- 6 small garlic cloves, roughly chopped
- 12 baby calamari, cleaned (see Note)
- 60 ml (¼ cup) olive oil
- 1 leek, white part only, finely chopped
- 1 kg (about 16) roma tomatoes, chopped
Drink match 2009 Boireann 'La Cima' Barbera ($28).
Instructions
Combine breadcrumbs, eggs, pine nuts, Parmigiano-Reggiano and garlic in a bowl and season with salt and pepper. Fill squid hoods with the breadcrumb mixture and seal both ends with toothpicks.
Heat oil in a saucepan over medium heat. Cook leek for 4 minutes or until softened. Stir in tomatoes and cook for 20 minutes or until softened. Add stuffed calamari and 250 ml (1 cup) water, cover and cook, stirring occasionally, for 30 minutes or until calamari is tender. Season and serve.
Notes
• Parmigiano-Reggiano, available from delis and selected supermarkets, is the finest Italian parmesan. Substitute regular parmesan.
• Parmigiano-Reggiano, available from delis and selected supermarkets, is the finest Italian parmesan. Substitute regular parmesan.
• Baby calamari is also known as baby squid. Ask your fishmonger to clean them for you, removing the skin and tentacles.
Photography by Alan Benson.
As seen in Feast magazine, December 2011, Issue 4.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
