- 8 pcs squid
- 500 g ricotta
- 300 g catalonia
- 30 g breadcrumbs
- 4 pcs anchovy fillets in oil
- extra virgin olive oil
For the recipe of calamari stuffed with ricotta and Catalonia, wash the Catalonia, remove the hardest part of the stem and cut it into pieces. Melt the anchovies in a pan with a drizzle of oil and 1 clove of garlic. Add the catalogna and cook for about 3 minutes.
Clean the squid, separating the bags from the head with the tentacles. Remove beak and eyes; remove the inner bone and the viscera from the sacks, taking care not to break the black bag. Detach the tentacles and keep them aside. In a bowl, mix the catalonia, ricotta, 3-4 sprigs of chopped marjoram, breadcrumbs and a pinch of salt and pepper. Put the filling in a pastry bag and stuff the squid. Close the mouthpiece with a toothpick.
Cook the squid and tentacles for 5 minutes in a hot pan with a little oil. Season with salt. Serve them with vegetables to taste.
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