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Saturday, January 11 2014 00: 00

Calamari a la carte

Written by Azdora
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Calamari a la carte Calamari a la carte

The squid Charter are baked in a shell with parchment paper. The first time I've eaten at the restaurant, I decided to redo them and then I introduced alcuen changes. I must say I always come delicious: tender, tasty and easy. I've cooked many times as a starter for a dinner of fish and have always liked! About the quantity, the only limit is the size of the drip pan in which must be cooked more I cooked, the more they were eaten!

difficulties recipe for Preparation cooking Cost
Easy 3-4 people 30 min.
15 min. € 12 14-

What is needed
Ingredient Quantity
squid gr. 500
breadcrumbs qb
rosemary 3-4 sprigs
salt, pepper, extra virgin olive oil qb


  • Clean squid depriving them of the skin, internal conghiglia and beak. For greater detail on the cleanliness of this fish suggest you look at the step by step preparation of Stuffed squid.
  • Hold the bag closed
  • Wash them thoroughly under running water benen trying to clean the inside of the bag and pat with paper towels to remove excess water.
  • Cut the squid into rings with scissors about 1 cm.
  • Putting rings and heads a bowl. Add salt, pepper and a little oil. Stir to mix.
  • Wash the rosemary and make a fine chop. Put one part together with squid and turn.


  • Preheat oven to 180 °. Cut a piece of parchment paper length equal to at least twice the drip pan that tulizzeremo.
  • Wash the paper and squeeze it.
  • Roll out the dough on the baking tray, matching one of the edges and letting the excess overhang (of paper) on the other side.
  • Sprinkle the part paper, which covers the drip pan with a little olive oil.
  • Sprinkle bread crumbs to rain.
  • In a large bowl put plenty of breadcrumbs and with this bread the squid very well.
  • Pass each piece of squid well well in the breadcrumbs and place it on the dripping pan. Continue until the calamari are exhausted taking care to place them side by side without overlapping them.
  • trto pulverize them with the remaining rosemary and drizzle with more oil.
  • Close the squid with the excess parchment paper. Seal the edges, so batten down the calamri inside (in this way the heat is kept well and helps the cooking).
  • Bake the squid to half height.
  • After 4 5-minute to put the oven on grill position (down) and cook another 3 4-minutes.
  • Then put in the oven grill position (top) and cook another 4 5-minutes.
  • NOTE: If you do not have an oven positioned on the grill, cook everything in place ventilated. Occorrenno however by the 15 20 minutes (the time is always a function of the oven we have available).
  • Open the case and serve directly the drip pan with the paper open.
Bed 15328 times Last modified on Monday, January 13 2014 11: 04