Calamari ripieni in teglia

12 servings Prep: 15 mins, Cooking: 45 mins
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Stuffed squid.

By Food24 May 03 2010
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Ingredients (13)

800 g calamari — tubes
300 g veal
4 cloves garlic — cloves
2-3 Tbs fresh parsley — finely chopped
1-2 Tbs fresh mint
2 Tbs breadcrumbs — fresh
2 Tbs tomato paste
1 tsp lemon — zest only
1/2 lemon — juice only
1/2 tsp sugar
olive oil — extra virgin
salt and freshly ground black pepper — to taste
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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.

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