Calamari Farciti
Dive into the deliciousness of Calamari Farciti, a classic Neapolitan delight! These tender squid are generously filled with creamy ricotta, aromatic herbs, and a hint of zesty spices, creating a mouthwatering experience in every bite. Perfect for impressing guests or treating yourself, this dish brings a taste of Italy right to your kitchen!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- ricotta
🧂Spices & Seasonings(1)
- paprika affumicata
📦Other(8)
- alicelle sott'olio
- basilico
- fresh calamaro
- mollica di pane vecchio ammorbidito in acqua
- olio
- parmigiano
- prezzemolo
- vino
Nutrition (per serving)
Calories
329
Protein
26g
Carbs
12g
Fat
19g
👨🍳 Instructions
- 1
Preparare la farcia con ricotta, prezzemolo, basilico, parmigiano, alicelle, paprika e mollica di pane.
- 2
Farcire i calamari con la farcia usando una sac a poche o un cucchiaio.
- 3
Chiudere i calamari con uno stuzzicadenti.
- 4
Scottare i calamari in padella con un giro d'olio.
- 5
Bucherellare i calamari in superficie per evitare che scoppino.
- 6
Coprire e rigirare i calamari durante la cottura.
- 7
Sfumare con vino e cuocere fino a doratura.
💡 Pro Tips
- ✓Soak the breadcrumbs in water at a 1:1 ratio by weight, then squeeze out excess moisture to 60% of original weight before mixing into the filling; this prevents the ricotta from becoming soupy as the breadcrumbs release water during cooking.ingredient1:1 ratio, squeeze to 60% moisture retention
- ✓Pierce the calamari surface with a fork at 1-inch intervals, penetrating only 2-3mm deep to allow steam escape without rupturing the tunic; this prevents pressure buildup that causes splitting while maintaining moisture.technique1-inch intervals, 2-3mm depth
- ✓Sear the stuffed calamari at 375°F (190°C) for exactly 2 minutes per side before deglazing with wine; this Maillard reaction on the exterior sets the tunic's proteins, preventing the filling from rupturing during the braising phase.timing375°F (190°C), 2 minutes per side
- ✓Use anchovy fillets packed in oil (alicelle sott'olio) rather than salt-cured; the oil prevents the filling from drying out and the pre-dissolved umami from curing salt distributes evenly through the ricotta without additional sodium concentration.ingredientOil-packed vs. salt-cured format
- ✓Fill calamari tubes to only 65% capacity; overfilling creates internal pressure that exceeds the tunic's tensile strength (ruptures at ~80% capacity), while underfilling leaves pockets of air that cause uneven cooking and drying.technique65% fill capacity
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