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Step 1
Clean the squid by removing the head and gently removing the central spine and entrails1.
Step 2
Remove the skin and rinse under cold running water2.
Step 3
Remove the tooth3.
Step 4
Cut the tentacles into cubes4.
Step 5
Remove the fins from the squid5.
Step 6
Cut them into cubes as well and set aside6.
Step 7
Peel the potatoes7.
Step 8
Cut them into cubes8.
Step 9
Blanch them in water for about ten minutes after boiling9.
Step 10
Wash the zucchini and peel it10.
Step 11
Cut the zucchini into slices11.
Step 13
Drizzle oil in a non-stick frying pan13.
Step 14
Add a clove of garlic and cook for one minute14.
Step 15
Add the diced zucchini15.
Step 16
Add the diced tentacles and fins16.
Step 17
Add salt and cook for 15 minutes, adding hot water if necessary17.
Step 18
Dice the black olives18.
Step 19
Chop the desalted capers19.
Step 20
Finely chop the parsley20.
Step 21
Drain the potatoes, place them in a large bowl and mash them with the tines of a fork21.
Step 22
Add the diced zucchini and tentacles22.
Step 23
Then add the chopped olives, capers and parsley23.
Step 24
Season with pecorino24.
Step 25
Add the breadcrumbs25.
Step 26
Mix all the ingredients well26.
Step 27
Fill the squid with a teaspoon or use a piping bag27.
Step 28
Close the squid with wooden toothpicks and blanch them over high heat for one minute in the same pan in which you cooked the zucchini28.
Step 29
Turn them over and brown the other side as well29.
Step 30
Deglaze with the white winethirty.
Step 31
As soon as the wine has evaporated, pour in a glass of water and cook for 10 minutes31.
Step 32
Add the cherry tomatoes cut into quarters and continue cooking for another 15 minutes32. Season with salt.
Step 33
Arrange and serve33.
Storage
Amalfi-style stuffed squid can be stored in the refrigerator, in a special airtight container, for 1 to 2ingredients:
6 Squid
2 potatoes
1 zucchini
Grated pecorino
1 tablespoon
Breadcrumbs
1 tablespoon
15 cherry tomatoes
Black olives
qb
capers
qb
Parsley
1 bunch
1/2 glass
Extra virgin olive oil
qb
Sale
qb
Amalfitana stuffed squid is a delicious second course of fish typical of Amalfi and its surroundings. It is a dish with typically Mediterranean flavors, in which the delicate filling based on potatoes and zucchini contrasts with the stronger and more decisive taste of squid, one of the most appreciated and versatile molluscs in the cuisine. Once stuffed, they are cooked in a pan with a fresh cherry tomato sauce, for a succulent and very tender final result, to be completed with a few slices of fresh bread for the essential turnover.
Easy to make, Amalfi stuffed squid are perfect for an everyday family lunch, but also for a special or festive occasion. For an optimal result, it is important to choose very fresh squid and to clean them properly: it will be necessary to remove the central spine and the tooth, which is located in the center of the tentacles, trying to leave the bag intact, so that it adapts perfectly to the filling. Avoid overstuffing the squid: the risk is that the filling leaks during cooking.
Cooking must be done over a low heat and respecting the right times: this way the delicate consistency of the molluscs will not be compromised and they will not be gummy on the palate. The squid sauce can be used to season the pasta, so as to have a first course and a second course with the same preparation. You can use fresh cherry tomatoes or canned dates, if they are not in season. If you like, you can flavor the filling with grated lemon zest and aromatic herbs, such as lemon thyme or chives.
How to prepare Amalfi stuffed squid
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