ciao bella calamari ripieni (stuffed calamari)

(1 rating)
Recipe by
Anna Sciancalepore Antoniello
Benton, PA

My Mom is a wonderful cook and this is one of hers. Of course we had to translate her measurements from a handful of this and pinch of that. LOL If you haven't tried calamari this is a great way to have it besides fried. Really brings out the true flavor of the calamari. Enjoy!

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For ciao bella calamari ripieni (stuffed calamari)

  • 12
    calamari, cleaned with tentacles
  • FILLING
  • 2 lg
    eggs
  • 2 Tbsp
    olive oil
  • 1 c
    parmesan cheese
  • 1 c
    bread crumbs
  • salt and pepper to taste
  • 1/2 bunch
    parsley, italian, chopped about a 1/4 cup
  • 1/2 Tbsp
    basil, dried
  • 1/4 tsp
    garlic powder
  • TOPPING
  • 1 can
    15 oz plum tomatoes with jiuce, crushed with a fork
  • 1/4 tsp
    garlic powder
  • 1 tsp
    basil, dried
  • 2 Tbsp
    parsley, italian, chopped
  • 1/4 c
    parmesan cheese
  • 2 Tbsp
    olive oil
  • water

How To Make ciao bella calamari ripieni (stuffed calamari)

  • 1
    Preheat oven to 350 degrees.
  • 2
    Mix all the ingredients for the filling. With a small spoon fill calamari 3/4 of the way full. Close with toothpicks.
  • 3
    Place in a 9" x 13" baking dish. Arrange tentacles around the bodies. If you have any left over filling form into balls and place around pan.
  • 4
    Place topping ingredients evenly over top. Place enough water to almost cover calamari. DON'T cover completely.
  • 5
    Cover with aluminum foil and bake for 40-45 minutes. Shut oven off and leave calamari in for another 15 minutes before serving.

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