Calamari Ripieni Con Salsa Di Pomodoro (stuffed Calamari With Tomato Sauce)

Calamari Ripieni con Salsa di Pomodoro is a classic dish from Mantuan cuisine that features tender stuffed calamari in a rich tomato sauce. This recipe is perfect for a special dinner or a gathering with friends and family.

Calamari Ripieni Con Salsa Di Pomodoro (stuffed Calamari With Tomato Sauce)

Ingredients

  • 4 large calamari, cleaned and tentacles reserved
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 onion, finely chopped
  • 2 cups tomato passata
  • 1/2 cup white wine
  • 1 teaspoon sugar

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, combine the breadcrumbs, Parmesan cheese, parsley, garlic, and olive oil. Season with salt and pepper.
  3. Stuff the calamari with the breadcrumb mixture and secure the openings with toothpicks.
  4. Heat some olive oil in a large skillet over medium heat. Add the onion and cook until softened.
  5. Add the tomato passata, white wine, sugar, and reserved calamari tentacles to the skillet. Simmer for 10 minutes.
  6. Place the stuffed calamari in a baking dish and pour the tomato sauce over them.
  7. Cover the dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 15 minutes, or until the calamari are tender.
  9. Serve the stuffed calamari with the tomato sauce and enjoy!

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
12g

Supplies

Baking dish Foil

Tools

Skillet Bowl Knife Cutting board

Serving suggestions

Serving suggestions: Serve the Calamari Ripieni con Salsa di Pomodoro with a side of crusty bread and a green salad.

Tips & tricks

Tips: Be careful not to overcook the calamari, as they can become tough. The tomato sauce can be made in advance and stored in the refrigerator for up to 3 days.

Cost

$20