Baby calamari umpluti

Sunt preparate care par complicate la prima vedere dar care, odata incercate, devin absolut addictive, iar baby calamari umpluti sunt exact genul acela. Calamari fragezi umpluti cu o compozitie rustica de tentacule tocate, ansoa, usturoi, paine veche si vin alb, prajiti pana devin aurii si apoi inabusiti in vin pana la perfectiune! Un preparat italian clasic, simplu in esenta dar spectaculos in rezultat!bSecretul acestei retete sta in umplutura: painea veche de cel putin o zi absoarbe perfect aromele tentaculelor sotate cu ansoa si usturoi, iar vinul alb adaugat in doua etape adauga o profunzime de gust pe care nu o obtii altfel. Serviti cu sosul de vin format in tigaie si patrunjel verde proaspat, baby calamari umpluti sunt preparatul care impresioneza la prima vedere si cucereste la prima furculita. Perfecti ca aperitiv elegant sau fel principal lejer, serviti cu paine proaspata pentru inmuiat in sosul de vin divin!

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INGREDIENTE (pentru 2 portii)

Pentru calamari:

8 baby calamari
2 linguri ulei de masline
50 ml vin alb

Pentru umplutura:

tentaculele rezervate de la calamari
2 ansoa
2 catei de usturoi
50 grame paine veche de cel putin o zi
50 ml vin alb
1 ou
2 linguri patrunjel verde tocat
sare, piper

Curatam baby calamarii cu grija si pastram tentaculele — acestea vor fi baza umplutrii. Le tocam marunt cu un cutit bine ascutit si le dam deoparte.

Incingem o lingura de ulei de masline intr-o tigaie la foc mediu. Adaugam ansoa si cateii de usturoi si calim cateva secunde. Adaugam tentaculele tocate, sare si piper si continuam sa calim 2 minute, amestecand ocazional.

Adaugam painea veche taiata cubulete mici si amestecam bine. Scoatem cateii de usturoi si turnam 50 ml de vin alb deasupra. Continuam sa gatim, amestecand, pana cand tot lichidul este absorbit de paine si obtinem o compozitie umeda si aromata. Lasam sa se raceasca.

Cand umplutura este racita, adaugam o lingura de patrunjel verde tocat marunt si oul. Amestecam si presam usor cu o furculita pentru a obtine un amestec tocat grosier — nu vrem o pasta fina, ci o umplutura cu textura si caracter!

Umplem cu grija fiecare calmar cu compozitia pregatita — nu ii supraumplem pentru ca se vor strange la caldura. Fixam deschiderea cu o scobitoare pentru a nu pierde umplutura in tigaie.

Incalzim cealalta lingura de ulei de masline intr-o tigaie la foc mediu-mare. Adaugam calamarii umpluti si ii prajim pe ambele parti pana capata o culoare aurie frumoasa. Turnam 50 ml de vin alb, acoperim cu un capac si gatim inabusit timp de 8 minute — calamarii se inmoaie perfect si absorb aromele vinului.

La final presaram patrunjel verde proaspat si servim imediat, cu sosul de vin format in tigaie — parfumat, aromat si absolut de neuitat!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de baby calamari umpluti, te invitam sa incerci si alte retete inspirate:

Baby calamari la tigaie cu salsa de ardei si lamaie

Caracatita la gratar cu hummus si sos Meunier

English version

Stuffed Baby Calamari

There are dishes that seem complicated at first glance but which, once tried, become absolutely addictive — and stuffed baby calamari are exactly that kind. Tender calamari filled with a rustic mixture of chopped tentacles, anchovies, garlic, stale bread and white wine, fried until golden and then braised in wine to perfection! A classic Italian dish, simple at heart but spectacular in result! The secret of this recipe lies in the filling — bread that is at least a day old absorbs perfectly the flavours of the tentacles sautéed with anchovies and garlic, while the white wine added in two stages gives a depth of flavour you simply cannot achieve any other way. Served with the wine sauce formed in the pan and fresh parsley, stuffed baby calamari is the dish that impresses at first glance and wins you over at the very first forkful. Perfect as an elegant appetiser or a light main course, served with fresh bread for dipping into that divine wine sauce!

INGREDIENTS (for 2 servings)

For the calamari:

8 baby calamari
2 tablespoons olive oil
50 ml white wine

For the filling:

reserved tentacles from the calamari
2 anchovies
2 garlic cloves
50 grams stale bread at least one day old
50 ml white wine
1 egg
2 tablespoons chopped fresh parsley
salt, pepper

Clean the baby calamari carefully and keep the tentacles — these will be the base of the filling. Chop them finely with a sharp knife and set aside.

Heat one tablespoon of olive oil in a pan over medium heat. Add the anchovies and garlic cloves and sauté for a few seconds — the anchovies will melt completely into the oil and add a subtle and intense flavour that elevates everything. Add the chopped tentacles, salt and pepper and continue to sauté for 2 minutes, stirring occasionally.

Add the stale bread cut into small cubes and mix well. Remove the garlic cloves and pour 50 ml of white wine on top. Continue to cook, stirring, until all the liquid is absorbed by the bread and you get a moist and aromatic mixture. Leave to cool.

Once the filling has cooled, add one tablespoon of finely chopped fresh parsley and the egg. Mix and press lightly with a fork to get a coarsely chopped mixture — we do not want a fine paste, but a filling with texture and character!

Carefully fill each calamari with the prepared mixture — do not overfill them as they will shrink with the heat. Secure the opening with a toothpick so the filling does not escape into the pan.

Heat the remaining tablespoon of olive oil in a pan over medium-high heat. Add the stuffed calamari and fry on both sides until beautifully golden. Pour in 50 ml of white wine, cover with a lid and braise for 8 minutes — the calamari soften perfectly and absorb the wine’s flavours.

Finally scatter fresh green parsley on top and serve immediately with the wine sauce formed in the pan — fragrant, aromatic and absolutely unforgettable!

If you enjoyed this stuffed baby calamari recipe, we invite you to try other recipes for inspiration: Baby Calamari with Pepper and Lemon Salsa, Garlic Shrimsps & Popcorn or Grilled octopus with hummus and Meunier sauce.

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