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Calamari ripieni in teglia

Recipe from: 3 May 2010

Ingredients 13
Servings 12
Time 15 mins


  • 800
    calamari tubes (the bigger they are, the easier they are to stuff), prepared for use
  • 300
  • 4
  • 2-3
    fresh parsley, finely chopped
  • 1-2
    fresh mint leaves
  • 2
    fresh breadcrumbs
  • 2
    tomato paste
  • 1
    lemon zest, grated
  • 1/2
    lemon, juice only
  • 1/2
  • Extra virgin olive oil as needed
  • Salt and freshly ground black pepper to taste
  • Toothpicks


45 mins
Add the veal, half of the parsley, 1 tbsp mint leaves, 3 garlic cloves and simmer for about 30 minutes until the veal is quite tender.
Now mince the meat with the breadcrumbs, the lemon zest, 2 – 3 mint leaves and a splash of olive oil and then season with salt and black pepper to taste.
Stuff the calamari with the meat filling and secure them with a toothpick before packing neatly into a large saucepan.
Crush the garlic and sauté with the rest of the parsley before stirring in the lemon juice, the sugar, the tomato paste and another 2 – 3 (it depends on your own taste) mint leaves and ½ a glass of water.
Pour this over the stuffed squid and cook over low heat until tender – cover the pan for about 5 minutes.
Serve hot with crunchy bread.

Read more on: fish/seafood  |  recipe  |  italy  |  sauté

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