ingredients

Calamars

6

Potatoes

2

courgette

1

Grated pecorino

1 tablespoon

Breadcrumbs

1 tablespoon

cherry tomatoes

15

Olives noires

qb

Capers

qb

Parsley

1 tuft

white wine

1/2 glass

Extra virgin olive oil

qb

Sale

qb

All’amalfitana stuffed squid is a delicious second fish dish typical of Amalfi and its surroundings. It is a dish with typical Mediterranean flavours, in which the delicate filling of potatoes and zucchini contrasts with the stronger and more decisive taste of squid, one of the most appreciated and versatile mollusks in the kitchen. Once stuffed, they are cooked in a pan with a fresh cherry tomato sauce, for a succulent and very tender final result, to be completed with a few slices of fresh bread for the essential turnover.

Easy to make, Amalfi stuffed squid is perfect for an everyday family lunch, but also for a special or festive occasion. For optimal results, it is important to choose fresh squid and clean it properly: it will be necessary to remove the central spine and the tooth, which is located in the center of the tentacles, trying to leave the bag intact, so that it fits perfectly into the filling. Avoid overstuffing the squid: the risk is that the filling will run during cooking.

Cooking must be done over low heat and respecting the right times: this way the delicate consistency of the molluscs will not be compromised and they will not be gummy on the palate. Squid sauce can be used to season pasta, so that you have a first course and a second course with the same preparation. You can use fresh cherry tomatoes or canned dates, if they are not in season. If desired, you can flavor the filling with grated lemon zest and aromatic herbs, such as lemon thyme or chives.