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

Ingredients

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

Servings6

Calories Per Serving487

Folate equivalent (total)75µg19%

Riboflavin (B2)0.4mg26.3%