heart_likeLiked by 6


  • fb
  • print
  • twitter

    Calamari stuffed with Grana Padano Riserva

    Group 393Medium
    Group 3824-6 people
    T475 min

    Lactose Free


    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


    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.

    STEP 4

    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.