Calamari ripieni di scallopini

4 servings Prep: 15 mins, Cooking: 2 hrs 30 mins
Rate this recipe
Patagonian calamari stuffed with scallops, a seafood feast on it's own.

By Food24 February 22 2011
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (21)

1.5 kg calamari — tubes
Stuffing:
200 g scallops
1 cup breadcrumbs — fresh
150 g pecorino romano cheese
3 onions — finely chopped
6 garlic — cloves, finely chopped
fresh oregano — finely chopped
fresh thyme — finely chopped
fresh rosemary — finely chopped
1 eggs
nutmeg — grated
parmesan cheese
salt and freshly ground back pepper
toothpicks — handful
Sauce:
2-4 onion — finely chopped
6 garlic — cloves, finely chopped
2 tomatoes — Italian, large tins, liquidised
2 stock cube — chicken
freshly ground black pepper
fresh mixed herbs — bouquet garni of herbs, thyme, parsley, basil and oregano
1/2 wine — bottle of red
Tap for ingredients
Tap for ingredients

Method:

Fry the onions and garlic with butter and a little olive oil, until
translucent.

Set aside to cool.

Clean the scallops and chop finely. 

Mix the bread crumbs, finely chopped herbs, finely grated cheese, egg, cooled
onion, freshly grated nutmeg and season well.

It is very important to season the stuffing well for the flavours to
carry through the cooking process.

Mix by hand, making sure all the ingredients are well distributed.

Place the stuffing in a piping bag.

Fill the tubes about 2/3 of the way, close the end with a toothpick and
set aside.

The stuffing will expand during the cooking process so be sure not to
over stuff.

Pat each stuffed calamari tube dry and brown in some oil and butter in a
pot big enough to make the sauce in.

Set aside.

 

Add some olive oil and brown your onions and garlic

Add half a bottle of red wine and stir until all of the alcohol has
cooked out.

Add the liquidised tomatoes, chicken stock cubes the bouquet garni and
some black pepper.

Bring to the boil for about 10 minutes then reduce to a slow and gentle
simmer.

Season to taste and return the calamari tubes to the sauce and let it
cook through for approximately 2 hours.

 

When ready, cover the pot and switch off the stove and allow to cool
completely.
Serve with a savoury rice dish or salad, lemon wedges and a fab glass of vino.

 

Chef notes:

This slow cooling process ensures that the calamari is melt-in-the-mouth
tender.

 

Reprinted with permission of Janice Tripepi.

To visit Janice
Tripepi’s
blog, click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.