Ingredients

• 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.

Other Recipes you can read:

• Courgette boats stuffed with ricotta and mint: a light and ..

  This is a clever recipe that allows you to transform zuchinis in a tasty and inviting dish, to be able to ..

• Crispy dough, soft and creamy heart, spring ravioli at the ..

  Boil the asparagus in boiling water for 5 minutes, then drain and cut into small pieces. In a bowl, mix the ricotta with the asparagus, adding the grated ..

• Dora’s Sicilian Cannoli recipe, flavor of Sicily – Italian cuisine ..

  Prepare i Sicilian cannoli requires a lot of attention, especially in the frying phase. And Dora Maugeri - iconic chef from Rocca delle Tre Contrade in Santa Venerina, ..