Calamari ripieni di scallopini

Recipe from: 22 February 2011

Ingredients 23
Servings 1
Minutes 15 mins


Serving Change
  • 1.5
    calamari tubes, cleaned and rinsed
  • Stuffing:
  • 200
    scallops (you may substitute with prawns or crab meat)
  • 1
    fresh bread crumbs
  • 150
    pecorino or halloumi cheese
  • 3
    onions finely chopped
  • 6
    cloves of garlic finely chopped
  • oregano, finely chopped
  • thyme, finely chopped
  • rosemary, finely chopped
  • 1
  • a grating of nutmeg
  • parmesan cheese
  • salt and plenty of freshly ground black pepper
  • a handful of toothpicks
  • Sauce:
  • 2-4
    onions, finely chopped
  • 6
    cloves of garlic, finely chopped
  • 2
    large tins of Italian peeled tomatoes, liquidised
  • 2
    chicken stock cubes
  • black pepper
  • a bouquet garni of herbs, thyme, parsley, basil and oregano
  • 1/2
    bottle of red wine


15 mins
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.




Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.