Calamari Ripieni Stuffed Calamari

Calamari Ripieni Stuffed Calamari

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Calamari Ripieni Stuffed Calamari

A stuffed calamari recipe prepared by Chef Luigi Diotaiuti of Al Tiramisu restaurant in Washington D.C.

"Don’t mistake this beautiful second course for a simple, home style one. Serve with polenta or mashed potatoes." — Chef Luigi Diotaiuti


  • 18 medium calamari tubes (6-inches) cleaned, with tentacles reserved for the filling
  • 1 1/2 Cup fresh bread crumbs
  • 6 anchovy fillets, finely chopped
  • 2/3 Cups freshly grated parmigiano-reggiano or pecorino romano
  • 1/3 Cup finely chopped fresh Italian parsley
  • 6 garlic cloves, finely chopped, and divided
  • 3 eggs
  • 1/4 Cup extra virgin olive oil
  • 2 Cups flour, for dredging
  • 2 Tablespoons tomato sauce
  • 1 Cup white wine
  • 1 Cup fish stock


Calories Per Serving487

Folate equivalent (total)75µg19%

Riboflavin (B2)0.4mg26.3%

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