Calamari stuffed with Grana Padano Riserva
| Difficulty
Facile
|
Preparation  75 min
|
Servings for
4-6 people
|
Lactose Free
Ingredients
8 medium-sized squid, cleaned
100 g breadcrumbs
100 g Grana Padano Riserva, grated
150 g cherry tomatoes
Extra virgin olive oil
Parsley (to taste)
Capers (as needed)
Olives (as needed)
1 clove of garlic
Salt & pepper
Preparation
Chop the squids’ tentacles and brown them in a pan for about 10 minutes with two tablespoons of olive oil. When cooked, transfer them to a bowl.
In the same pan, toast the bread with a drizzle of olive oil and let it cool. Then chop the parsley, garlic and capers. Add this mixture and the Grana Padano Riserva to the browned tentacles and mix.
Season with salt and pepper and, with the help of a teaspoon, stuff the squids for 2/3. Close them with a toothpick and arrange them on a baking sheet lined with parchment paper. Cut the washed tomatoes in half and add them to the squids, together with some green olives and capers. Drizzle with a little olive oil.
Bake in a preheated oven at 180 ° C for about 20-30 minutes.
Cut the stuffed squid into circles and serve with the cherry tomatoes cooking sauce.
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