Calamari Ripieni

Calamari Ripieni


4 tbsp bread crumbs
2 cloves garlic, minced
1 tbsp fresh Italian parsley
salt and pepper to taste
½ cup pine nuts
½ cup raisins
1/3 lb small calamari tubes, cleaned
2 tbsp fresh extra virgin olive oil
6 ounces white wine
1 cup whole cherry tomatoes


In a large mixing bowl, combine bread crumbs, olive oil, garlic, parsley, salt, and pepper.  Then add pine nuts and raisins; stir until mixed evenly.  Stuff 1 tbsp of mixture into each calamari tube.  Close hole with toothpick.

Heat skillet over medium heat with 1 tbsp olive oil.  Sauté calamari, turning once.  Place sautéed calamari into small baking dish.  Pour wine over calamari and add cherry tomatoes.  Bake at 350° F for 15-20 minutes until calamari is tender.  Serve over your favorite pasta or even couscous.


Taken from “La Trattoria” by Stanislaus Food Products.