Recipe Calamari stuffed with ricotta and Catalonia – Italian Cuisine

Recipe Calamari stuffed with ricotta and Catalonia

  • 8 pcs squid
  • 500 g ricotta
  • 300 g catalonia
  • 30 g breadcrumbs
  • 4 pcs anchovy fillets in oil
  • garlic
  • marjoram
  • extra virgin olive oil
  • salt
  • pepper

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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