Fresh Calamari with Parmigiano-Reggiano Stuffing
Ingredients
- 8 fresh whole squid (can substitute with frozen)
- 2 shallots
- Prosciutto
- 1 cup Bertozzi Freshly Grated
- ⅛ cup bread crumbs
- 1 yellow onion
- ¾ cup white wine
- Extra virgin olive oil
- Salt and pepper
- 1 carrot
- 1 zucchini
- 1 leek
- 1 celery stalk
- Capers
- ½ cup fish stock
Preparation
- Prepare the stuffing by sautéing the shallot and the boiled squid tentacles.
- When browned, add the white wine, the Bertozzi Freshly Grated, salt, the half onion and the breadcrumbs.
- Cook for a few minutes and mix in a blender.
- Boil the squid for two minutes in salted water, drain and fill with the previously prepared stuffing.
- Separately, sauté the finely sliced vegetables in olive oil by adding fish broth then cook for five minutes.
- Add salt and pepper to taste.
- Serve with a drizzle of olive oil.
- Arrange the stuffed squid and the vegetables on a serving platter.
