CALAMARI CHINI
(STUFFED CALAMARY)
If there is a second dish based on fish, an icon, always, of the Sicilian tables, this is the CALAMARU CHINU (stuffed calamary).
Our fishermen carry on board the necessary ingredients to prepare U CHINU (the filling) with which to fill the freshly caught calamary…
For the new economy it is called tourism-fishing, but for seafarers it is a ritual that has been perpetuated for centuries.
To prepare this dish, the agreement with the fishmonger is essential … the fish must be very fresh.
Be careful not to use squid instead of calamary: they are quite similar, but the flesh of the squid is whiter and the skin tends to brick red, while the one of the squid tends to purplish reddish.
Gut the squid well, putting aside the tentacles: eliminate the eyes, the beak and the skin, wash the bag under running water.
Cut the tentacles and sauté in a pan with olive oil and a clove of garlic.
Sprinkle with white wine and add the tomato, after a short cooking, turn off the heat.
When the tentacles are chopped, add the sliced bread, the pitted olives, the desalted capers, the parsley, the dried tomatoes, cut into strips and fill the squid.
Close with toothpicks, place in a pan, sprinkle with peeled tomato and oil, salt and pepper, bake for 20 minutes at 180 degrees.
If you like you may cook it on barbecue as well.
INGREDIENTS FOR 4 PERSONS
- 4 medium size calamary
- 100 gr. of green olives
- 50 gr. of salted capers
- parsley
- 1 clove of garlic
- 2 ripe tomatoes and peeled tomatoes
- 10 dry tomatoes
- Extra virgin olive oil
- 2 slices of bread
- half a glass of white wine
CONDIVIDI
