Ingredients-
6 calamari
1 onion, finely chopped
2 garlic, finely chopped
Some olive oil (2 spoons)
Spoon of butter
500gr fresh spinach (or frozen if that’s what you
have)
500gr ricotta
1 egg
some chopped parsley
salt and ground pepper
some hot chilli flakes
glass of dry white wine
4 fresh tomatoes (or canned tomatoes)
1 lemon, to serve with
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Clean the calamari and chop the tentacles finely.
Set aside.
Fry the onion and garlic in some olive oil and
butter without browning, until the onion is soft.
Add the tentacles and cook for a couple of
minutes. Add the spinach leaves and cook until
they are wilted.
In a bowl mix the ricotta, egg, parsley and the
cooked spinach. Season with salt, pepper and hot
chili flakes to taste.
Stuff the mixture into the calamari -not too full
as they will grow in the oven - and secure the end
closed with a toothpick.
With some olive oil, grease a baking dish large
enough to hold the stuffed calamari comfortably.
Arrange the calamari in the dish and add the wine
and tomatoes ( or polpa).Season with salt and
pepper, and more chilli if you like. Bake for 40
to 45 minutes or until calamari are tender and the
sauce has thickened. If there is too much liquid,
turn the oven up and allow the sauce to reduce. If
there is too little, add more white wine.
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