Fresh Calamari with Parmigiano-Reggiano Stuffing
  • 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
  • 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.
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