Seppie imbottite - Squid Stuffed with
Shellfish and Bread
recipe for Seppie imbottite - Squid Stuffed with
Shellfish and Bread comes from Cucina
Napoletana by Arturo Iengo and published by
New Holland Publishers.
in the shadow of Vesuvius, Naples is a vibrant, lively,
passionate city with food to match. Naples is the home
of the wood-fired pizza from its simplest version -
the Margherita - to more contemporary interpretations
with rocket and seafood. Here also are marvellous vegetable
dishes, all kinds of pasta and desserts to die for.
The cuisine makes maximum use of fruit and vegetables
grown on the rich volcanic soil, moistened with mono-cultivar
olive oils and enriched up with creamy buffalo mozzarella.
Cucina Napoletana contains a selection of the best classic
and innovative recipes with additional features on key
ingredients, describing where they are grown and their
importance in the Neapolitan cuisine.
Taste the delights of hot chocolate from the Piazza
dei Martiri, journey up into the hills to sample the
wines and fine foods at Mustilli or explore the exquisite
olive oils from the Torre Cangiani overlooking the bay
of Sorrento. The recipes are as simply stunning as the
Read the Hub-UK review of Cucina Napoletana
You would expect a dish from Naples' Borgo Marinari
district to make the very best of a fisherman's daily
catch. On almost any given day, if you walk down to
the shoreline in Naples, you will find fishermen sorting
and selling fish and seafood straight from the sea -
and often still wriggling, which is a guarantee of freshness.
The squid used in this recipe is kept moist and succulent
as it cooks by the seafood-studded bread stuffing, then
smothered in a smooth chili-spiked tomato sauce.
for Squid Stuffed with Shellfish and Bread
6 large squid
4 tablespoons olive oil
1 lb 2 oz raw shrimp, peeled and deveined
1 tablespoon freshly grated pecorino cheese
1 lb 2 oz stale good-quality bread such as ciabatta
or pane casereccio, crusts removed
1 fresh red chili, seeded and finely chopped
2 garlic cloves, finely chopped
1 3/4 lb ripe tomatoes, peeled and chopped
salt and freshly ground black pepper
generous handful of fresh flat-leaf parsley, leaves
picked and chopped, to serve
to make Squid Stuffed with Shellfish and Bread
the squid well, removing the eyes, ink sacs, and beaks
(see page 16) so that you are left with a long tube.
2 tablespoons of the oil in a heavy frying pan over
medium heat and sauté the shrimp for 5 - 8
minutes, depending on size, until they turn pink and
opaque. Remove from the pan, chop into small pieces
and set aside in a bowl.
the bread in a little water, then gently squeeze out
any excess liquid.
the eggs with the pecorino and bread. Season with
salt and black pepper, and add to the shrimp.
the filling well and use it to stuff the squid. Tie
up the open ends with butcher's string or cotton thread.
the remaining oil in a large heavy pan over medium
heat and sweat the garlic with the chili for a few
minutes until soft and starting to caramelize.
the squid and quickly sauté until golden brown,
then add the tomatoes, cover the pan, and leave for
20 minutes to cook through, stirring occasionally.
the squid from the pan, snip off the string, and set
aside. Quickly push the tomato sauce through a sieve
to ensure it is smooth.
the stuffed squid hot, cut into slices, accompanied
by the tomato sauce and a good sprinkling of chopped
order a copy of Cucina Napoletana <click
with permission of New Holland Publishers