PreviousContentsNext

Stuffed Calamari: Calamari Ripieni

2 1/2

pounds fresh squid, cleaned, tentacles removed and chopped

1

lemon, zested and juiced, plus 1 lemon, quartered

2

tablespoons

chopped fresh rosemary leaves

1/2

bunch

Italian parsley, finely chopped to yield 1/4 cup

4

salt-packed anchovies, rinsed, patted dry and finely chopped

2

cloves garlic, crushed

1/4

cup

fresh bread crumbs, from a loaf of pane di casa

1

egg

Salt, and pepper to taste

Extra-virgin, olive oil

1

Drizzle the squid bodies with the lemon juice and set aside.

2

Preheat the grill or broiler.

3

In a large mixing bowl, combine the tentacles, lemon zest, herbs, anchovies,

4

garlic, bread crumbs, egg, a judicious amount of salt and black pepper to taste

5

and mix well to combine thoroughly. Using a small spoon or pastry bag, stuff the

6

reserved squid bodies with the filling. Using a toothpick, fasten the bodies

7

closed.

8

Brush the squid with plenty of olive oil and season with salt and pepper. Grill

9

or broil 20 minutes, turning at least once. Serve immediately, garnished with

10

lemon wedges.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (0.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

21.22

Calories From Fat (53%)

11.19

% Daily Value

Total Fat 1.25g

2%

Saturated Fat 0.42g

2%

Cholesterol 46.5mg

16%

Sodium 18.23mg

<1%

Potassium 28.94mg

<1%

Total Carbohydrates 0.76g

<1%

Fiber 0.15g

<1%

Sugar 0.06g

 

Protein 1.69g

3%