Calamari ripieni in teglia
|800 g||calamari — tubes|
|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|
|olive oil — extra virgin|
|salt and freshly ground black pepper — to taste|
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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