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Seppie imbottite - Squid Stuffed with Shellfish and Bread

This recipe for Seppie imbottite - Squid Stuffed with Shellfish and Bread comes from Cucina Napoletana by Arturo Iengo and published by New Holland Publishers.

Seppie imbottite - Squid Stuffed with ShellfishAlways 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 city itself.

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.

Ingredients for Squid Stuffed with Shellfish and Bread

6 large squid
4 tablespoons olive oil
1 lb 2 oz raw shrimp, peeled and deveined
2 eggs
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

How to make Squid Stuffed with Shellfish and Bread

  • Clean the squid well, removing the eyes, ink sacs, and beaks (see page 16) so that you are left with a long tube.
  • Heat 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.
  • Soak the bread in a little water, then gently squeeze out any excess liquid.
  • Whisk the eggs with the pecorino and bread. Season with salt and black pepper, and add to the shrimp.
  • Mix the filling well and use it to stuff the squid. Tie up the open ends with butcher's string or cotton thread.
  • Heat 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.
  • Add 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.
  • Remove 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.
  • Serve the stuffed squid hot, cut into slices, accompanied by the tomato sauce and a good sprinkling of chopped parsley.

Serves 4

Cucina Napoletana
by Arturo Iengo

To order a copy of Cucina Napoletana <click here>

Published with permission of New Holland Publishers

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