Calamari Ripieni al Forno di Mattoni

(Stuffed Calamari Baked in a Brick Oven )


12 Cleaned Calamari - tentacles removed and saved
Cups  Peas - (fresh or frozen)
2 Cups Spinach leaves - chopped (fresh or frozen)
1/2 Cup Bread Crumbs
1/2 Cup Olive oil - Extra virgin
1 Lg. Egg 
1/2 Cup Parmesan cheese - freshly grated

Preparation of the Oven

Fire the oven in time to have the temperature at about 550 F by the time the calamari will be ready to bake. As each oven is a bit different, we cannot guide you relative to the amount of wood necessary to accomplish this, nor can we suggest a time line.  Our oven reaches 550 F in about 1 hour.  We let it stay at that temperature for at least another 30 minutes, to even out the heat. (We fire much longer for pizza and bread)

Preparation of the Calamari

If the peas and spinach are frozen, that them in a microwave according to the directions on the package.  If they are fresh, cook them only minimally.

Mix the bread crumbs, the egg, the peas , the spinach, and the Parmesan cheese in a large bowl.  Add 1/2  of a cup of water and the olive oil.  Mix well and let stand for 10 minutes to allow the bread crumbs to absorb the liquids.  If, at the end of  this time, the mixture is too stiff to use, add water in small amounts and let stand again. If too loose, add a bit more of the bread crumbs.  Once a moderately loose mixture is attained, the calamari can be stuffed.

This is easiest done using either a disposable pastry bag or a zip lock bag which has had one corner cut off. the hole must be large enough to allow the stuffing mixture to pass through the orifice.

As each calamari is stuffed, lay it in a stainless steel baking dish that has been generously coated with olive oil. Once all of the calamari, as well as any excess stuffing, has been added to the pan, cover the pan with aluminum foil.  

Bake for 30 minutes.  If more crisp calamari are desired, remove the cover after 15 minutes.

Serve immediately. 

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Last updated on:04/22/01 07:27:25 PM