Photo: Marco Del Grande
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Ingredients
- 1kg medium-sized calamari
- 5 tbsp grated pecorino
- 5 eggs
- 4 tbsp breadcrumbs
- Parsley
- 2 cloves garlic, chopped
- Olive oil
- 750g tomato puree (Valle Verde is good)
Method
Clean calamari by removing cartilege, head and tentacles, then soak tubes in hot water until you are able to peel off the skin by hand. (Tip: to soften the calamari, peel a kiwifruit and rub it over the calamari. Leave for a few minutes only, then wash thoroughly.)
Mix cheese, eggs, breadcrumbs, parsley and half garlic by hand. Using a spoon, fill the calamari with the mixture, sealing the tubes with needle and thread or a toothpick. To make sauce, heat oil and fry remaining garlic. When golden, add tomato puree, a little water if necessary and extra parsley then stand the calamari (upright if possible) in the sauce. The sauce should cover 3/4 of the calamari. Cook on a low heat for about 45 minutes to an hour, checking on the softness of the calamari.
Serve with calamari tentacles, boiled until pure white (about 30 min) and tossed cold in olive oil, garlic and parsley.
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