Stuffed Calamari with Escarole

Here is a recipe for preparing stuffed calamari with escarole, a dish that combines the flavor of the sea with that of the land. It’s a particular variant that reflects the pairing of ingredients typical of Italian culinary tradition.

Ingredients

• 4 medium-sized calamari, cleaned
• 200 g of escarole, already cleaned
• 2 cloves of garlic
• 1 hot chili pepper (optional)
• 1 anchovy in oil (optional)
• 30 g of pine nuts
• 30 g of raisins
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste
• 1/2 glass of white wine

Preparation

1. Prepare the ingredients: soak the raisins in warm water for about 10 minutes, finely chop the garlic, and wash the escarole thoroughly.
2. In a large pan, heat the oil and sauté the garlic with the chili pepper and anchovy until the garlic becomes golden.
3. Add the escarole to the pan and let it wilt for a few minutes. Salt and pepper to taste.
4. Add the pine nuts and drained raisins, and let flavor for another 5 minutes. If necessary, add a little water to prevent the filling from drying out too much.
5. Let the filling cool, then use a spoon to stuff the calamari. Close the opening of the calamari with a toothpick.
6. In the same pan, add the stuffed calamari and brown them on all sides.
7. Deglaze with the white wine and let it evaporate.
8. Cover the pan and cook over medium-low heat for about 20-30 minutes, adding a little water if necessary.

Make sure not to overstuff the calamari to prevent them from breaking during cooking. Slow and moist cooking will ensure that the calamari remain tender.

Curiosity

Stuffed calamari is a traditional dish of Mediterranean cuisine. Escarole, typical of Campania, brings a bitter and crunchy note that contrasts with the sweetness of the calamari, creating a balanced dish full of nuances.