Italian
Calamari M'buttunati
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A classic Neapolitan dish of stuffed squid, filled with a savory mixture of squid parts, bread, herbs, capers, olives, pecorino, and lemon zest, then cooked in a fragrant sauce of white wine, fish stock, and cherry tomatoes.
- Cook
- 10 min
- Difficulty
- medium
Ingredients
18 items- CalamariWhole squid, cleaned
- Calamari Heads and FinsHeads and wings from the squid, chopped
- ParsleyChopped
- Old BreadOld bread, outer crust removed
- BasilA few leaves
- GarlicOne clove
- TomatoPeeled and deseeded
- Capers
- OlivesChopped
- PecorinoGrated
- Lemon PeelGrated zest
- 1 pcsEgg
- Olive OilExtra virgin, for cooking and drizzling
- SaltA little
- White Wine
- Fish StockFish stock
- Cherry TomatoesCherry tomatoes
- LemonSliced, for garnish
Method
- Prepare the filling: chop the squid heads and wings into small pieces. Add parsley, old bread (outer crust removed), basil, garlic, peeled and deseeded tomato, capers, chopped olives, pecorino cheese, lemon zest, and one egg. Mix well.
- Transfer the filling to a piping bag.
- Stuff the squid bodies with the filling, filling them to about three-quarters full. Press down gently.
- Prick the squid tails with a fork to create small holes, preventing them from bursting during cooking.
- In a wide pan, add a little olive oil and a clove of garlic. Do not heat the pan yet.
- Place the stuffed squid in the pan. Season with a little salt (note: the filling already contains salt from capers and olives).
- Add white wine and let it evaporate completely.
- Add fish stock, then add extra capers, olives, lemon slices, cherry tomatoes, and basil.
- Cover the pan, lower the heat, and cook for 10 minutes.
- Remove the squid and let the sauce reduce slightly. Slice the squid, plate with the reduced sauce, garnish with parsley and a drizzle of olive oil.
