calamari ripieni alla liparese

stuffed squid lipari style


12      medium squid
1        pound ripe cherry tomatoes
1        cup breadcrumbs
1        onion
1/4     cup capers
1/4     cup finely chopped parsley
1/4     cup chopped green Sicilian olives
1/4     cup grated pecorino  cheese
6        basil leaves
    extra virgin olive oil
      freshly ground black pepper
       salt to taste

Clean the squid by pulling the tentacles and head away from
the body. Remove the mouth from the head at the base of
the tentacles. Cut away the head between the tentacles and
eyes and discard the mouth and head. Hold the body of the
squid under cold running water, peel the outer skin, then
squeeze out the insides and pull out the cartilage.
Thoroughly rinse the inside of the hood and try not to
puncture it.

Chop the tentacles and put them in a mixing bowl with the
breadcrumbs, pecorino cheese, capers, green olives and
parsley. Salt and pepper to taste. Chop six cherry tomatoes
and add them to the stuffing, then evenly mix the
ingredients and fill the squid with the stuffing. Seal the open
end of the squid with toothpicks and set aside.

Finely dice the onion and cut the remaining cherry tomatoes
in half.

Heat the olive oil in a large pan over moderate flame and fry
the onions until they are transparent. Add the chopped
tomatoes, salt and pepper to taste and cook a few
moments, the lower the flame, add the squid and basil then
cover and simmer for about fifteen to twenty minutes.

Ladle the sauce onto a serving platter and arrange the squid
on top and serve.

If desired, toss the sauce with linguine or spaghetti, slice the
squid into three or four pieces and arrange them on top of
the pasta.
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                                                           the food of the eolian islands and sicily