Calamari Ripieni alla Sarda
Tender squid tubes stuffed with savoury breadcrumbs, parsley, and garlic, gently braised in a rich tomato sauce. Known locally in Sardinian as calamareddos prenos.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Wide sauté pan with lid
- •Cutting board
- •Chef's knife
- •Wooden toothpicks
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 18 g
- carbs
- 26 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 420 kcal
Instructions
- 1
Finely chop the squid tentacles and side wings into small pieces.
- 2
Heat one tablespoon of olive oil in a pan and sauté the chopped tentacles and one garlic clove for two minutes.
- 3
Transfer the cooked tentacles to a bowl and allow them to cool slightly.
- 4
Add breadcrumbs, pecorino, parsley, beaten egg, salt, and pepper to the bowl, mixing into a soft stuffing.
- 5
Fill each squid tube two-thirds full with the stuffing mixture.
- 6
Seal the open tops of each stuffed squid tube securely with wooden toothpicks.
- 7
Warm the remaining olive oil in a wide sauté pan over medium heat.
- 8
Brown the stuffed squid gently for two minutes until opaque and lightly golden.
- 9
Pour in the white wine and boil rapidly until the liquid reduces by half.
- 10
Add the tomato passata, season the sauce lightly, and bring to a gentle simmer.
- 11
Cover with a lid and simmer on low heat for thirty minutes until the squid is tender when pierced.
Chef's tips
Never fill the squid tubes to the brim because the filling expands and the squid shrinks as it cooks. Prick each stuffed tube once with a toothpick before frying to prevent steam pressure from splitting the flesh.
Ingredient substitutions
- Pecorino Sardo → Parmigiano Reggiano or Grana Padano for a slightly milder savoury finish
- Vermentino di Sardegna → any crisp, unoaked dry white wine
Storage
Store cooled squid and sauce in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered pan over low heat with two tablespoons of water until piping hot throughout.
Common mistakes to avoid
- •Overfilling the squid, which bursts the tubes open as the breadcrumbs expand during braising.
- •Cooking over excessive heat, making the delicate squid meat tough and rubbery rather than tender.
Serving suggestions
Cooked Calamari Ripieni alla Sarda?
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