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Recipe for :

Calamari Ripieni Con Riso
This recipe comes from Alfredo, who has his own website which features some really wonderful Italian recipes. A visit to his website is well worth it if Italian recipes are what you are after. All well laid out and easy to read.


1 lb of small Squid-skinned, and cleaned
6 tb Olive oil
1 clove of garlic - minced
1 Onion-chopped
1/3 cup of uncooked long grain rice
1/2 cup of parsley - chopped
3 fresh mint leaves - chopped
1/4 cup of pignoli nuts
1/4 cup of raisins
1 lg can of crushed tomatoes
4 anchovy fillets
salt and pepper

  1. Heat 1/4 cup of the oil in a heavy skillet
  2. Add the garlic and onion and sauté till onion is transluscent
  3. Stir in the rice and sauté a few minutes
  4. Mix in parsley, mint, pine nutsand raisins
  5. Season with salt and pepper
  6. Add some water (about 1/2 cup) and cook untill water is absorbed
  7. Stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook
  8. Seal opening with toothpicks
  9. Place the stuffed sacs in a baking dish
  10. Season with salt and pepper and set aside
  11. Heat some oil in a sauce pan and when medium hot add anchovies and cook till dissolved
  12. Add tomatoes, basil, salt and pepper and simmer about 20 minutes
  13. Pour the sauce over the squid and bake in a 300ºF oven for about an hour.