Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This elegant Italian dish features tender whole squid stuffed with a luscious mixture of fresh ricotta, wilted spinach, and aromatic herbs. The filling is bound with egg and parsley, creating a creamy contrast to the firm texture of the seafood. Baked slowly in a bath of dry white wine and plum tomatoes, the squid absorbs the rich, savory flavors while remaining moist and delicate. The result is a sophisticated yet comforting meal that feels special enough for a dinner party but is straightforward enough for a weekend family feast. Serve with crusty bread to soak up the delicious sauce.
0
Add to Favorites
Calamari Farciti Con Ricotta E Spinaci
Description
This elegant Italian dish features tender whole squid stuffed with a luscious mixture of fresh ricotta, wilted spinach, and aromatic herbs. The filling is bound with egg and parsley, creating a creamy contrast to the firm texture of the seafood. Baked slowly in a bath of dry white wine and plum tomatoes, the squid absorbs the rich, savory flavors while remaining moist and delicate. The result is a sophisticated yet comforting meal that feels special enough for a dinner party but is straightforward enough for a weekend family feast. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
-
Preheat the oven to 375&# 194;°F (190ðC).
-
Clean the squid thoroughly, removing the innards and quill, but keeping the bodies and tentacles intact. Pat them dry with paper towels.
-
Finely chop the squid tentacles and set them aside.
-
In a large skillet, heat 1 tablespoon of olive oil and the butter over medium heat.
-
Add the minced onion and garlic, sautéing until the onion is soft and translucent, about 3-4 minutes.
-
Add the chopped squid tentacles to the skillet and cook for 2 minutes.
-
Add the fresh spinach, stirring continuously until it has completely wilted.
-
Remove from heat and transfer the mixture to a bowl to cool slightly. Drain any excess liquid from the spinach.
-
In a separate mixing bowl, combine the ricotta, egg, chopped parsley, and the cooled spinach/tentacle mixture.
-
Season the filling with salt, black pepper, and red pepper flakes to taste, then mix thoroughly.
-
Loosely stuff the filling into the squid bodies, being careful not to overfill them so they don't split during cooking.
-
Secure the opening of each stuffed squid with a toothpick.
-
Coat a rectangular baking dish with the remaining tablespoon of olive oil.
-
Arrange the stuffed squid in the baking dish in a single layer.
-
Pour the dry white wine into the dish and arrange the plum tomatoes around the squid.
-
Season the entire dish with salt and pepper.
-
Bake for 40 to 45 minutes, or until the squid is tender and the sauce has thickened slightly.
-
If the sauce is too thin, increase the oven temperature to 400ðF (204ðC) for the last 5 minutes to reduce it. If too dry, add a splash more wine.
-
Serve immediately with lemon quarters on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 267.3kcal
- % Daily Value *
- Total Fat 22.0g34%
- Saturated Fat 9.9g50%
- Cholesterol 97.8mg33%
- Sodium 149.0mg7%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 1.7g7%
- Sugars 3.7g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
calamari, stuffed squid, ricotta, spinach, italian seafood, baked squid, tomato sauce, white wine, seafood main, mediterranean, dinner party, herbs, parsley, garlic, olive oil, comfort food, traditional, vegetarian filling, spring meal, light dinner
