The stuffed calamari are a great main dish easy to prepare. The hardest part is undoubtedly the fish cleaning: you must be careful not to damage the "pocket" of the fish because it must serve as a container for the ripieno.Si suitable to be filled in various modo.La recipe that I propose has formed filling from shrimp and anchovies: I'll go ahead since I was a child!
|Easy||4 people||30 min. + Cleaning fish ||10 min.||€ 10 -15|
|What is needed|
|Parmesan cheese||gr. 50|
|White wine||1 glass|
|salt, pepper, olive oil, lemon||qb|
PREPARATION STEP BY STEP
The explanation led the dish will show how this tasty dish requires little time and is actually really simple. The hardest part (as almost always happens with the fish!) It is cleaning squid.
I utilizato squid of average size, which conentono fast cooking to prevent cooking dry out and become rubbery. The quantity of each portion is variable in function of those who consume it. I expected 4 squid per serving
1. Fish cleaning
Calamari normally occur with the heads attached and a dark skin that wraps the bags (picture 1). To clean the squid, hold the head with one hand and the body with the other. Gently tear off the head until it detaches from the bag that constitutes the body, bringing with it the entrails. Clean the body, removing the transparent shell that is inside the bag and removing the dark skin. From the head eliminate the horny beak (which is at the center of the tentacles) and the eyes. Rinse thoroughly under running water, checking the inside of the bags to prevent impurities from remaining (the result is the 2 image of the photo).
then we clean the fish for the filling (photo 3 image). To clean prawns, simply elimre the carpace (inactivated are already deprived of the head). Affect the back to facilitate bowel elimination: it is what is usually called black thread. Rinse. To clean anchovies, Remove the head with a sharp and remove the entrails. Take them one by one, open them like a book and remove the bone, then rinse them very quickly under running water. We aggregate prawns, anchovies and squid heads (4 dellla photo image)
2. Prepare filling
Cut into small pieces shrimp, anchovies and squid tufts. NB: leave behind two or three anchovies and a couple of shrimp tails that we will cook in the pan with the squids. Prepare a mince with parsley and capers. NB: we recommend using salted capers. Before using them, they should be rinsed thoroughly under the running water to remove excess salt. Prepare grated bread and Parmesan cheese. Here are the ingredients:
Let's cook a pair of chopped fish with a little oil and add the chopped capers and parsley. Stir to flavor and remove from the heat.
Transfer to a bowl adding the breadcrumbs and Parmesan. Mix the ingredients and season with oil to make a soft dough, tasty and not too dry. Not aggiungiemo salt because, having utilized anchovies and capers in salt, we risk making the preparation too savory. This is the image of how it should look the filling.
3. calamari composition
Fill the bags of squid with the mixture of the filling with the help of a teaspoon. Be careful not to break the pockets and not to fill them too. Cooking, in fact, the fish is reduced and, if filled too may burst (rupture).
Squeeze each squid with a toothpick. Sprinkle with a little lemon juice.
Fry the garlic in a frying pan greased with oil and aggiungerevi squid.
Season with salt and pepper.
Fry over high heat for a few minutes, turning from both sides. (Do this gently using forceps and taking the fish through the toothpick to avoid puncture the bags).
Upon reaching the external browning, add quanche piece of Gambeo alice and that we will have left aside and sauté together with the squid. Deglaze with white vno and cook.
Porzioniamo fish in individual dishes leaving the toothpick inserted and basting with the sauce formed during cooking. Garnish with parsley and lemon.
We can accompany with a fresh salad.