Recipe for Stuffed Squid with Pesto Risotto ( Calamari Ripieni Con Risotto Al Pesto) 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
165 gm fresh white bread
150 ml milk
1 x egg
165 gm spinach cooked squeezed weight
1 tbl chopped fresh dill
1 tbl pine kernels
rind 1/2 lemo
1 tbl freshly grated Parmesan
20 x baby squid about 500g cleaned weight
1 clv garlic very finely chopped
1 x fresh chilli pepper chopped or to taste
5 tbl olive oil
juice 1/2 lemon
juice 2 oranges
dea salt
1 sm onion finely chopped
2 tbl olive oil
200 gm risotto rice (arborio vialone nano or carnaroli)
750 ml chicken stock
Instructions:
Instructions: Preheat the oven to 240C/475F/Gas 9.

Soak the bread in the milk squeeze dry and mix the bread pulp with the egg.

Add the spinach dill pine kernels lemon rind and Parrnesan.

Prepare the squid as described in the introduction.

Coarsely chop the tentacles.

Fry the garlic and chilli in 1 tablespoon of the oil for 30 seconds.

Add the tentacles and cook over a high heat for 1 minute.

Cool a little and add to the stuffing.

Mix well.

Season to taste with salt.

Using a piping bag half fill the cavities of the squid with thr stuffing and secure the ends with a cocktail stick.

The stuffing will swell during cooking.

Heat 4 tablespoons of oil in a flameproof dish and fry the squid for about 5 minutes on both sides.

Add the lemon and orange juice and transfer to the oven.

Bake for 10 minutes.

Meanwhile to prepare the risotto fry the onion in the oil until soft add the rice and fry for a minute coating each grain well in oil.

Add the stock which you are keeping hot a ladle at a time until it has all been absorbed and you have a creamy consistency.

Stir in the pesto sauce and set to one side.

Allow 5 pieces of squid for each person and serve each portion with a little of the sauce and some risotto.

Squid is a classic flavour of the Mediterranean but is available worldwide. For this recipe use the smaller variety. You will need to prepare the squid for cooking by detaching the body from the tentacles and pulling out the insides from the body. Peel off the purple skin and the fins and discard. Cut the tentacles from the squids heads and squeeze out the beak from the middle.

It is the body that will be used as a container for thee stuffing. There are many fillings you can use but I have discovered that the best thing is to incorporate the chopped sauted tenntacles with the other ingredients. This dish can be eaten either hot or cold.

Serves 4

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Stuffed Squid with Linguine   ::   Stuffed Squid with Rice and Nut Stuffing   ...